Every year at the end of summer the garden is overflowing with banana peppers or Hungarian peppers. This recipe puts those peppers to good use. This is my fav soup- it is hearty and very low in carb content.
1 med onion
1 bulb garlic
20 roughly chopped and deseeded Hungarian peppers
1 lb sausage (I used chicken sausage but mild or hot Italian work well too)
1/2 cup half & half
4 oz. cream cheese
32 ounces chicken broth
1/2 cup Parmesan cheese.
Cook minced garlic and onion and with sausage in olive oil coated pan over medium heat until pink is gone.
Add in roughly chopped peppers and cook over medium heat until peppers for about 20 minutes until peppers are soft.
Add in chicken broth and let simmer for 20 minutes.