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Parsley Sour Cream:
1/2 cup sour cream
1 TBSP parley leaves, finely chopped
dash salt
dash pepper
Yellow Pepper Soup:
1 TBSP butter
1 1/2 TBSP shallots, chopped
pinch thyme leaves
4 yellow peppers, roasted, peeled and seeded
3/4 cup vegetable broth
2 TBSP heavy Cream
juice of 1 lemon wedge
Tomato Soup:
1 TBSP butter
1 1/2TBSP shallots, chopped
pinch oregano leaves
1/2 tsp garlic powder
14 oz can stewed tomatoes
3/4 cup vegetable broth
2 TBSP heavy Cream
juice of 1 lemon wedge
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