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   Ingredients :
4 red peppers, seeded and deveined, quartered
4 tomatoes, peeled and seeded
cup vegetable oil
teaspoon marjoram
teaspoon combined dried herbs
2 garlic cloves, crushed
teaspoon ground curry
1 red onion, sliced
1 leek, only white part, sliced
4 cups water
teaspoon strawberry or raspberry jam


Brush whole peppers with oil, and bake them on a baking pan until skin turns black and charred. Remove from oven and peel.

Place oil in a saucepan and add marjoram, dried herbs, garlic and curry. Cook for 1 minute. Stir in onion and leek and cook 3 minutes more. Add tomatoes, peppers and water.

Bring to a boil and reduce heat. Cover saucepan and continue cooking for 20 minutes. Remove from heat and cool.

Blend mixture in batches with jam. Correct seasoning.
Serve hot. Decorate with a spoonful of heavy cream and fresh basil leaves, if desired.
        6 servings
Reviews for: RED PEPPER SOUP

From Vancouver, Canada :
Delicious and simple!
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Home Cooking for Two Quick & Easy
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