ROASTED RED PEPPER SOUP
6 red bell peppers
1 poblano chile, membrane removed and discarded, then diced (or
2 tbsp olive oil
1 leek, white and pale green part, washed and diced
2 shallots, diced
4 cups chicken or veggie stock
1 medium tomato
2 tbsp fresh thyme
2 tbsp freshly squeezed lemon juice
salt and pepper to taste
0.5 cup heavy whipping cream
*Roast the red bell peppers whole, over a flame or under a broiler.
Turn until the skin is blackened. Remove from the gril/oven and
place in a paper bag. Seal and let sit for 5 minues. Peel off
charred skin by running the pepper under cold water. The skin
should fall off in your hands. Slice/pull the skinned pepper apart
and discard membranes and seeds. Quarter the peppers
*In a large soup pot over medium heat, heat olive oil, and add
leek & shallots & poblano. Cook for about 6 minutes, or until
the shallots are translucent, stirring frequently.
*Add half the red peppers. Cook and stir for 2 more minutes. Add
the stock, tomato, and thyme. Bring to a boil, then immediately
reduce heat to medium-low and simmer for 30 minutes.
*Remove from heat, add the remaining peppers, lemon juice, salt,
and pepper. Puree the heck out of it in a blender or something.
*Reheat and serve. Drizzle with the cream.
(you can always use veggie stock if youre cooking for veggies.
I made a batch with yellow peppers and a batch with red peppers
at thanksgiving and served them side-by-side. Peppers are REALLY
CHEAP in the fall, starting around September or so. Theyre EXPENSIVE
in the spring. When you puree, it works better if you strain the
goop, puree the goop, and then add it back into the broth.)
I've made this with yellow bell peppers too; for a fancy occasion
serving red pepper soup side-by-side with yellow bell pepper soup
makes a stunning presentation. When i do that, i usually make
the red pepper soup a fair amount spicier than the yellow.
Recipe from The Surreal Gourmet Entertains.