Smoked red bell pepper soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Medium red bell peppers (about 3 lbs.) |
| 6 | cups | Chicken stock OR canned broth (6 cups or more) |
| 1½ | pounds | Whole chicken breasts with ribs |
| ¼ | each | Stick butter (2 tablespoons) |
| 2 | eaches | Stalks celery - diced |
| 1 | each | Medium onion - diced |
| 4 | eaches | Sprigs fresh thyme |
| 1 | each | Bay leaf |
| 2 | cups | Whipping cream |
| Salt and freshly ground black pepper | ||
Directions
Prepare smoker with hickory chips. GREASE GRILL RACK and arrange peppers. Smoke 1-½ hours at 150F. Peel, core and dice red peppers.
Bring 6 cups stock to boil in medium saucepan. Reduce heat so liquid is barely shaking. Add chicken and simmer until firm to touch, about 12 minutes. Drain, reserving stock. Skin and bone chicken, then dice. Wrap in foil and refrigerate. Melt butter in heavy large saucepan over medium-low heat. Add celery and onion and cook until tender, stirring occasionally, about 10 minutes. Add peppers and stir 3 minutes. Add reserved stock, thyme and bay leaf and simmer, stirring occasionally, until reduced to 4 cups, about 1 hour. Add cream to soup and simmer until reduced to 4-½ cups, about 40 minutes. Remove thyme and bay leaf. Puree soup in blender. [I always puree before adding whipping cream.] Strain through sieve into medium saucepan. Season with salt and pepper. Rewarm over low heat, adding more stock if thinner consistency is desired. Add diced chicken and heat through. Serve immediately.
Supposed to serve 4, but the way I make it, it makes about 8 servings. When reducing the stock/pepper mixture, I just cook it for one hour, even if it's not reduced to 4 cups (it's usually not). At that point, I puree it in the blender, and *then* add the cream and cook for 40 minutes. I find no need to strain the soup, as I peel my peppers scrupulously and puree the mixture well in the blender. You can also make this eliminating the chicken entirely, using just a rich chicken stock or vegetable stock. If you use salted stock, use unsalted butter. Source: Bon Appetit Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 04-14-95
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