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Splendid Soups

By James Peterson

Published 2000

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Cut the stem out of the pepper. Slit one side of the pepper and fold the whole thing open. Pull out the seeds and the strips of white pulp that run along the inside of the pepper. Cut the pepper into strips. For some soups it is best to leave the different-colored peppers in strips for a more dramatic effect, while for others they should be cut into small cubes.

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