From Around The Family Table

The bridge group at the Camano Island Yacht Club insisted I send this recipe to the newsletter editor. A very tasty soup this is.

2 red bell peppers
1 onion, peeled and finely chopped
1/2 cup butter
1 cup grated carrots
1/4 cup all purpose flour
2 cups beef broth
2 cups half and half
1 can tomato sauce (15-oz.)
1/4 teaspoon chili flakes
Sea salt and freshly ground pepper

Rinse peppers. Cut in half length-wise and discard stems and seeds. Lay peppers, cut side down on a baking sheet.

Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When peppers are cool, pull off
and discard skins; chop peppers roughly.

In a 3-4 quart pan, stir onions in butter until limp. Stir in peppers and carrots. Add flour and stir about 1 minute.
Add broth and tomato sauce, stir until mixture boils and is slightly thickened, about 10 minutes. Add half and half.

Stir in chili flakes and salt and pepper to taste. (A jar of roasted red peppers can be used. About 2 cups should
be right.)


Source: Illis Burke