Green Pepper Soup

1 Comment

This soup sounds like it would be spicy and bitter. In fact, it is almost sweet. And, equally amazing, this soup tastes good hot or cold. It is quick and simple to make.

4 Large green peppers, chopped
2 Large onions, chopped
2 Tablespoon vegetable oil
1 tablespoon all-purpose flour
4-5 cups of water
1 Large bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper

Saute green pepper and onion in butter and oil in a heavy pot. Stir in flour until smooth and cook one minute, stirring constantly. Gradually add water and then the bouillon cube and the rest of the ingredients. Bring to a boil and then simmer for about 10 minutes.

Let the soup cool down. Then use an immersion blender to blend all the ingredients.

In Israel, the green peppers do not make a sweet soup. You should use red peppers there.

Author: Turnip Times

Sometimes the truth is funny and sometimes sad. But the truth is always the truth.

One thought on “Green Pepper Soup

  1. I think that in Israel the green peppers have a stronger flavor than those in the USA, so you may want to lighten up on the peppers if you are preparing the soup there.

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