Recipe - Cold Pepper Soup

3 tablespoon Olive oil
3 tablespoon Unsalted butter
5 Sweet red peppers, chopped
1 md Onion, minced
3 Stalks celery, chopped
1 One half qt Veg. stock
Salt to taste
Cayenne pepper to taste
3 tablespoon Lemon juice
Parsley sprigs for garnish

(Chill extremely well; very refreshing and beautiful; please try to get
peppers that are tasty; some of the imported ones are pretty but tasteless)

Heat oil and butter in saucepan over low heat. Add peppers, onion and
celery. Cook, stirring often, until onion is soft but not browned. Add
broth, salt and cayenne. Bring to a boil. Cover. Simmer 20 min. Cool
slightly.

Place vegetable solids in food processor. Puree until smooth. Return
mixture to broth. Adjust seasonings. Chill until ready to serve, then stir
in the lemon juice. Garnish with parsley.

Posted to JEWISHFOOD digest V97 #023 by Mark Cohen or Donna Himelfarb
mark.cohen@relex.com on Jan 21, 1997.