Melt butter ina large Dutch oven over medium-high heat; add bell pepperd and next 2 ingredients. Saute 12-15 minutes or unil onion is golden. Stir in garlic and next 4 ingredients. Cook, stirring constantly, 2 minutes.
Add broth and bau leaves; bring to a boil. Reduce heat to medium-low, and simmer, stirring often, 25 minutes or until vehetables are tender. Discard bay leaves.
Process soup with a hand blender until smooth. Stir in cream, and season with salt and pepper to taste. Cook over medium heat 10 minutes or until thoroughly heated.
Serving
Suggestions
Collard Green Pistou
Originally Submitted
6/5/2015
0 Out of 5 from
0 reviews
You can add this Smoky Red Soup recipe to your own private DesktopCookbook.
