INGREDIENTS
- 3 mediumred peppers , roasted and peeled
- 6ripe tomatoes, roasted until caramelized
- 20 ounces chicken brothor vegetable broth
- garlic
- salt and pepper
- 1/8 teaspoon dried red pepper flakes, to taste
- 1ripe pear, chopped
- 1 medium baking potato
- 1/2 cupcream or creamo or half-and-halfor evaporated milk
- 1/4 cup fine grated parmesan cheese
DIRECTIONS
- Roast red peppers then remove blacked skin and seeds.
- Roast halved, skin side down, tomatoes with sprinkling of olive oil, dried basil or oregano, a sprinkle of sugar and salt and pepper and garlic.
- Blend the above until very smooth and add to 20 oz of chicken broth.
- Peel and core a ripe pear (Bartlett) and chop into broth, peel and dice potato and add to the above.
- Cook on medium heat until potato just tender, check for seasoning adding more herbs and spices as needed.
- Lastly add some single cream, half and half, creamo or evaporated milk (your choice).
- Sprinkle a tablespoonful of parmesan cheese over each bowl.
- Eat and enjoy!
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