Recipe - Red Pepper Broth

2 teaspoon Olive oil
2 Red peppers, roasted, seeds
removed
1 md Red onion, thinly cut or sliced up
2 teaspoon Sugar
2 cn (14One half oz) broth
1 teaspoon Turmeric
Ground red pepper to taste

GARNISHES (ALL OPTIONAL
Snipped chives
Chervil
Parsley or cilantro leaves
Swirl of cream
small Dollop of light sour cream

In return for your help, here's a delicious recipe for Red Pepper Broth
that I made for dinner last weekend. It was printed in the Chicago Tribune.

Heat oil in 2quart saucepan over mediumhigh heat. When hot, add peppers,
onions and sugar. Cook uncovered until onions are carmalized but not
browned, about 10 minutes, stirring often. Add remaining ingredients.
Simmer, covered, until vegetables are soft, about 10 more minutes. Puree
mixture until smooth. Adjust seasoning. Soup can be made up to 2 days ahead
and refrigerated or frozen up to 3 months. To serve, gently reheat and
adjust seasoning. Garnish, if using.

It says it makes 6 servings, but as a main dish it made only 4. Posted to
EATL Digest 13 Apr 97 by Cheryl Mainard cmainard@ARTIC.EDU on Apr 14,
1997