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Chicken and Roasted Pepper Soup

List of Ingredients




12 large bell peppers, preferably 4 each of green, red and yellow
2 Tbsp. extra virgin olive oil
half a 3 pound frying chicken, cut into 4 pieces
kosher salt
freshly ground black pepper
2 Tbsp. unsalted butter
6 cups Chicken Broth
1/4 cup (loosely packed) shredded fresh basil leaves
2 tsp. minced fresh marjoram
2 tsp. minced fresh mint





Recipe




1
Roast and peel the peppers. Scrape out the seeds and slice the peppers thin.
2
Heat the olive oil over medium heat in a 4 to 5 quart heavy pot or Dutch oven. Sprinkle the chicken pieces with salt and pepper. Cook the chicken, turning as necessary,
until golden brown on all sides and cooked through, about 15 minutes. Remove the chicken pieces to a plate and cool to room temperature.
3
Pour off fat from pan, reduce the heat to low and add the butter. When the butter is melted, stir in the peppers. Cover and cook over low heat until the peppers are very
tender, 15 to 20 minutes.
4
Discard the chicken skin and bones and shred the meat fine. Add the broth, herbs and shredded chicken to the peppers. Heat to simmering. Adjust the seasonings and
simmer the soup 5 minutes. Ladle into warmed soup bowls.

Makes 6 servings

Christopher Styler, "Primi Piatti"