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The Gaslight Inn
Sweet Red Pepper Soup
Saute peppers, onions, apples, carrots, and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but not browned. Then add the stock. Bring to a boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade. Add red food coloring if desired. Return soup to the saucepan.
Note: This recipe was presented as part of a class on catering at the Montgomery County Community College. It was so good, Roberta of the Gaslight Inn incorporated it into her own cooking classes at the Inn. On rare occasion, red peppers (or you can use yellow -- but never green) are on sale. Buy a case, make the base, and freeze for future use.
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