Roasted Red Pepper Cream Soup Recipe

Roasted Red Pepper Cream Soup Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
6 large: Red bell peppers,
2 tbsp: Olive oil,
1/2 cup: Coarsely chopped onions,
1 tbsp: Minced garlic,
1 tbsp: Chopped basil, plus basil
Chiffonade, for garnish
Salt,
1/4 tsp: Cayenne,
Black pepper,
4 cup: 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 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.

Yield: 6 servings


Source from luhu.jp