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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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10 cloves garlic, minced
2 cans (16 oz. each) red roasted peppers, diced
1 gal. chicken stock
1/2 cup butter
1/2 cup flour
2 tsp. rosemary, crumbled
Salt and pepper, to taste
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Directions:
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In a large pot melt the butter and stir in the flour to make a roux. Cook the roux for about 7-10 minutes to get the flour taste out. Add the garlic. Pour in the chicken stock and bring to a boil; let thicken. Turn down the heat and add the diced red peppers and salt and pepper then add the crumbled rosemary.
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