Roasted Red Pepper Soup

INGREDIENTS:3 ounces olive oil
2 heads garlic, minced
4 cups Spanish onion, minced
12 cups chicken stock
7 3/4 cups white wine
2 bunches fresh basil, chopped
1 #10 can Dunbars Roasted Red Pepper, puréed
2 Tbsp. salt
2 Tbsp. white pepper
7 cups half-and-halfDIRECTIONS:Sauté garlic and onion in olive oil until tender. Add chicken stock and

Register to view the full article

Register to view this article