A Year-Round Guide to Franklin and Nantahala

Yields: 4-6 servings. 2 tablespoons extra-virgin olive oil 1 cup chopped green onions or shallots 4½ cups chicken stock 2 cups jarred roasted red peppers, chopped 2 (14 ½-ounce) cans

Madison County Championship Rodeo

Yields: 4-6 servings. 2 tablespoons extra-virgin olive oil 1 cup chopped green onions or shallots 4½ cups chicken stock 2 cups jarred roasted red peppers, chopped 2 (14 ½-ounce) cans

Rosemary and Goat Cheese Strata

Yields: 4-6 servings. 2 tablespoons extra-virgin olive oil 1 cup chopped green onions or shallots 4½ cups chicken stock 2 cups jarred roasted red peppers, chopped 2 (14 ½-ounce) cans

Roasted Red Pepper Tomato Soup

Yields: 4-6 servings.

2 tablespoons extra-virgin olive oil
1 cup chopped green onions or shallots
4½ cups chicken stock
2 cups jarred roasted red peppers, chopped
2 (14 ½-ounce) cans stewed tomatoes
1 teaspoon granulated sugar
1½ teaspoons dried basil
Salt and freshly ground pepper to taste
Sour cream, for garnish

Warm the olive oil in a large heavy saucepan over medium heat. Add the green onions, and sauté until soft, 8 to 10 minutes. Add the chicken stock, red peppers, tomatoes, sugar, and basil. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.

Remove the tomatoes and peppers with a slotted spoon, and transfer to a blender or food processor. Blend until smooth, and then return to the liquid. Season with salt and pepper to taste. Ladle into soup bowls, and garnish with a dollop of sour cream.

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This story was published on Feb 01, 2007

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.