Yield: Serves 8.
This individualistic, but easy-to-prepare, soup may not be for everyone. However for those who enjoy new tastes, here's a winner.
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- 4 to 6 large red sweet peppers, cleaned and julienned
- 4 tablespoons butter
- 4 cups beef broth (bouillon is usually too salty)
- Port or Madeira wine to taste
- 2 egg yolks
- 1/2 to 1 cup heavy cream
- Thyme or cayenne pepper to taste