Email to Buny      

Peppers: Roasted Red Pepper Cream Soup

Source of Recipe

internet


List of Ingredients

6 lg Red bell peppers
2 tb Olive oil
1/2 c Coarsely chopped onions
1 tb Minced garlic
1 tb Chopped basil, plus basil Chiffonade, for garnish
Salt
1/4 ts Cayenne
Black pepper
4 c Chicken stock
1 c Light cream


Recipe

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 1/4 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.