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Servings: 5
Yield: 5 Cups


    Step One
    1 Tablespoon Olive Oil
    1/4 Cup Butter
    3 Whole Shallots -- chopped
    1 Whole Garlic Clove -- minced
    1 Whole Pear -- peeled and chopped
    6 Whole Yellow Bell Pepper -- chopped
    Step Two
    1 Quart Chicken Stock
    2 Whole Yellow Bell Pepper -- roasted and peeled
    1 Dash Cayenne Pepper
    Salt And White Pepper -- to taste
    Step Three
    1/4 Cup Heavy Cream


Saute Shallots, Garlic, Yellow Pepper &  Pear in STEP ONE over medium heat 5-10 minutes.

Add ingredients in STEP TWO, bring to a boil and simmer for 30 minutes, COVERED.....

Puree the soup.  Pour into saucepan and add Heavy Cream, reheat over LOW heat.

Serving Ideas: Serve with Herb Toasts and Sour Cream on the side.


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