Roasted Red Pepper Soup
Happy Thursday Fellow Foodies!
Today is the Hubbie's birthday! I spent the ENTIRE day cooking for his birthday meal. The highlight of the dinner was the roasted red pepper soup.
I used the burner of my gas range to blacken the peppers, but if you have an electric range simply blacken the peppers under your broiler: Set a pan as close to the broiler element as you can get it. lightly coat your peppers in olive oil, and use the same method below of charring and turning-viola!!! Easy-peezy-lemon-squeezy!!!
Roasted Pepper Soup
2 Tbs. Butter
2 Tbs. All Purpose Flour
3-4 large (and as perfect as possible) red bell peppers
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced carrots (or baby carrots)
1 clove of garlic
4 cup chicken stock
1 cup heavy cream
Sour cream and chives to garnish
Melt the butter over medium heat. Add the onions, celery, and carrots. Saute very gently-not allowing anything to brown-for about five minutes. Add the garlic and saute for a minute or two more. Add the flour and stir together to make a pasty mix. Place in a blender and set aside.
Meanwhile-blacken your peppers by holding them over the flame of your gas burner; turning as each side chars.
Once the peppers are fully blackened, place them in a glass mixing bowl and TIGHTLY cover with plastic wrap for 40 minutes (until they are completely cooled). This is called "sweating" your peppers. The steam created by the heat of the charred peppers helps to loosen the blackened skin; thus allowing you to remove the skins very easily.
Once the peppers are cooled; over a trash can, remove as much skin as you can. Rinse the peeled peppers under cold water. Remove the tops and seeds of the peppers. You should have some beautifully colored, clean flesh ready for use.
Place the peppers in with the onion mixture, add a cup of chicken stock and puree for several minutes until you have a very smooth, uniform mixture. Pour the pepper mix into a sauce pan, add the rest of the stock and the cream and simmer over low heat until reduced and thickened (this takes about 30-45 minutes, depending on how thick you like your soup).
Adjust the flavor with salt and white pepper, and serve garnished with the sour cream and chives.
Today is the Hubbie's birthday! I spent the ENTIRE day cooking for his birthday meal. The highlight of the dinner was the roasted red pepper soup.
I used the burner of my gas range to blacken the peppers, but if you have an electric range simply blacken the peppers under your broiler: Set a pan as close to the broiler element as you can get it. lightly coat your peppers in olive oil, and use the same method below of charring and turning-viola!!! Easy-peezy-lemon-squeezy!!!
Roasted Pepper Soup
2 Tbs. Butter
2 Tbs. All Purpose Flour
3-4 large (and as perfect as possible) red bell peppers
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced carrots (or baby carrots)
1 clove of garlic
4 cup chicken stock
1 cup heavy cream
Sour cream and chives to garnish
Melt the butter over medium heat. Add the onions, celery, and carrots. Saute very gently-not allowing anything to brown-for about five minutes. Add the garlic and saute for a minute or two more. Add the flour and stir together to make a pasty mix. Place in a blender and set aside.
Meanwhile-blacken your peppers by holding them over the flame of your gas burner; turning as each side chars.
Once the peppers are fully blackened, place them in a glass mixing bowl and TIGHTLY cover with plastic wrap for 40 minutes (until they are completely cooled). This is called "sweating" your peppers. The steam created by the heat of the charred peppers helps to loosen the blackened skin; thus allowing you to remove the skins very easily.
Once the peppers are cooled; over a trash can, remove as much skin as you can. Rinse the peeled peppers under cold water. Remove the tops and seeds of the peppers. You should have some beautifully colored, clean flesh ready for use.
Place the peppers in with the onion mixture, add a cup of chicken stock and puree for several minutes until you have a very smooth, uniform mixture. Pour the pepper mix into a sauce pan, add the rest of the stock and the cream and simmer over low heat until reduced and thickened (this takes about 30-45 minutes, depending on how thick you like your soup).
Adjust the flavor with salt and white pepper, and serve garnished with the sour cream and chives.
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