Cream Of Red Bell Pepper Soup

Made this the other day and very yuummmy. Serves around 8 if you have it as

a starter course.

2-1/2 pounds Red Bell Peppers

1 tablespoon Olive Oil

1 cup Shallots, chopped

2 Garlic Cloves, minced

1 tablespoon fresh Thyme, chopped

3 cups Chicken Broth

1/2 cup Half and Half

2 teaspoons red wine vinegar

1/8 teaspoon Cayenne pepper

Kosher salt to taste

Freshly cracked black pepper to taste

Garnish with Parmesan cheese, grated and

Red Bell Pepper strips for garnish, if desired

Char peppers over gas flame or cut into quarters and place on a baking sheet

under a broiler, skin side up, for ten minutes. Remove from heat and place

peppers in a paper or plastic bag for ten minutes. Remove from bag, peel,

seed and slice the peppers into thin strips.

Heat the oil in a large saucepan over medium heat. Add shallots and garlic,

saute three minutes. Add chicken broth and peppers, reserving some for

garnish. Simmer uncovered approximately 20 minutes.

Puree soup in a blender or food processor until smooth. Return to saucepan.

The soup can be cooled and refrigerated at this point and finished just

before serving.

Reheat the soup, add the half and half, vinegar and cayenne pepper, stirring

constantly. Add salt and pepper according to taste. Ladle soup into bowls,

garnish with Parmesan cheese and the reserved pepper strips, if desired, and




zoralove zoralove
Mar 4, 2010