Roasted red pepper cream soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Red bell peppers |
| 2 | tablespoons | Olive oil |
| ½ | cup | Coarsely chopped onions |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Chopped basil, plus basil |
| Chiffonade, for garnish | ||
| Salt | ||
| ¼ | teaspoon | Cayenne |
| Black pepper | ||
| 4 | cups | Chicken stock |
| 1 | cup | Light cream |
Directions
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and ¼ cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.
Yield: 6 servings
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