 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). Taste test your peppers as you're cutting them, the soup is bland if they're not hot. Serve with fresh bread and a beverage. I have also had a similar recipe using ground pork sausage, it was good- but I prefer the meat-less version. You can substitute something like yogurt for cream, but it changes the flavor and texture a bit. Ingredients:
2 teaspoons olive oil |
4 ounces cream cheese, cubed |
1 1/2 cups chicken stock (reserve 1/2c) |
6 ounces heavy cream (optional) |
7 -9 banana peppers |
1/2 medium onion |
2 -3 garlic, cloves- crushed to remove skin |
8 ounces parmesan cheese, freshly grated |
salt and pepper |
8 ounces flour, and water for thickening |
Directions:
1. In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
2. While sauteing: halve, clean and coarsely chop banana peppers.
3. Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
4. Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
5. Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
6. Keep stirring.
7. Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
8. Add Parmesan- then salt and pepper to taste.
9. Serve and Enjoy.
|
|