roasted red pepper soup. this soup is a year round staple. keep a look out for sale red peppers and it's no problem to use red peppers that are a bit past their prime. don’t even try to skip roasting the red peppers. the results will be; you picking pepper peels from your mouth, how do i know? ‘cause Copper Grill served it to me that way. this soup is simple, sweet and delish, here’s how;
ingredients:
5-6 red peppers, roasted & peeled, juices reserved
1 onion OR 2 shallots, diced
2-3 ribs celery, diced
1 tablespoon olive oil
1 tablespoon butter
1 box chicken stock OR veg stock
salt to taste
1 cup cream or half & half (or as much as you want)
heat butter & olive oil in large dutch oven. sauté onion or shallot for 4 minutes, add celery, sprinkle with salt and cook for 2-3 minutes more. add ½ the stock and partially lid the dutch oven and simmer on med-high heat for 20 minutes. add roasted red peppers + juices, replace lid and cook for an additional 15 minutes. whiz with an immersion blender, or in a blender then taste and adjust salt. before serving add cream warm through. do not boil.
ingredients:
5-6 red peppers, roasted & peeled, juices reserved
1 onion OR 2 shallots, diced
2-3 ribs celery, diced
1 tablespoon olive oil
1 tablespoon butter
1 box chicken stock OR veg stock
salt to taste
1 cup cream or half & half (or as much as you want)
heat butter & olive oil in large dutch oven. sauté onion or shallot for 4 minutes, add celery, sprinkle with salt and cook for 2-3 minutes more. add ½ the stock and partially lid the dutch oven and simmer on med-high heat for 20 minutes. add roasted red peppers + juices, replace lid and cook for an additional 15 minutes. whiz with an immersion blender, or in a blender then taste and adjust salt. before serving add cream warm through. do not boil.
how to roast red peppers
preheat broiler. place oven rack near the bottom of oven. cut off tops & bottoms of red peppers. slit pepper down side and then place knife parallel to cutting board and slice out ribs and seeds. place tops, bottoms and whole unrolled peppers on foil lined sheet pan. broil, skin side up for 10 minutes, rotate sheet pan and broil for another 10 minutes until skins are charred black. place hot roasted peppers in a bowl covered with cling wrap until cool. when cool, remove skins, saving all pepper juices in bowl.
preheat broiler. place oven rack near the bottom of oven. cut off tops & bottoms of red peppers. slit pepper down side and then place knife parallel to cutting board and slice out ribs and seeds. place tops, bottoms and whole unrolled peppers on foil lined sheet pan. broil, skin side up for 10 minutes, rotate sheet pan and broil for another 10 minutes until skins are charred black. place hot roasted peppers in a bowl covered with cling wrap until cool. when cool, remove skins, saving all pepper juices in bowl.
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