Red Pepper Chowder

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3/4 cup onion, chopped finely
• 1-2 clove garlic, minced
• 1 stalk celery, chopped finely
• 4 roasted red bell peppers, dried and chopped finely or

  1 (16 ounce) can roasted red bell peppers

• 1 1/2 teaspoons curry powder
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 6 cups chicken stock
• 1 tablespoon paprika
• salt and pepper
• 1/3 cup fresh parsley leaves, chopped finely
• 2 1/2 tablespoons lemon juice
• 1 cup cream or half-and-half
• 2-3 tablespoons canned chilies, chopped finely

Directions

1. 1

   Heat the oil and butter in a large sauté pan.

2. 2

   Add the onion, garlic, and celery and cook until soft.

3. 3

   Add the roasted peppers, curry powder, cumin, and cayenne and cook 1 to 2 minutes.

4. 4

   Add the stock, paprika, salt, and pepper; bring to a boil.

5. 5

   Add the parsley and lemon juice and adjust the seasonings to taste.

6. 6

   In another small saucepan, heat the cream or half-and-half and continue to cook until reduced by one-third.

7. 7

   Transfer to a food processor or blender, add the chilies and purée.

8. 8

   Spoon the cream mixture into the hot soup and serve.