Like the erstwhile Chico pub for which it’s named, this classic red bell pepper soup harks back to a simpler time. Fresh, crisp peppers are sauteed, simmered and pureed with garlic,  thyme and a pinch of cayenne, then finished with smooth cream. (Vegetarian)

(makes approx. 2 quarts)

 1 Tbsp butter

4 red bell peppers, chopped

1 yellow onion, chopped

1 garlic cloves, chopped

2 fresh thyme sprigs

1/8 tsp cayenne pepper

3 cups Golden Vegetable Broth

½ cup heavy cream

1/8 tsp freshly ground pepper

Salt to taste

Saute peppers, onions, garlic, thyme, and cayenne in butter until tender. Add broth. Bring to a boil, reduce heat, and simmer 30 minutes. Remove from heat and puree until almost smooth, leaving visible red bits. Put heavy cream in a separate bowl. Slowly whisk in a few ladles of the pureed soup and then add back this mixture to the pot. Stir well and salt to taste.

The Reddengray was an English styled pub that served traditional English fare located at the railroad tracks on W. First Street. The bar had approximately 75-100 beers available and patrons that drank all of the beers received a t-shirt and had their names placed onto a “wall of fame”. The business was destroyed by a fire in the Spring of 1997 and is now a parking lot owned by Chico State. –

Locals loved this cozy pub for its dartboards, patio, and tasty pints.

This is our recommended jam for making Reddengrey soup. God save the Queen.

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