Another Soup, I know but I am obsessed with soup!!!! It’s so Healthy and Amazing! And with the cold weather, soup is the best (Actually Karl’s Hot Cocoa is the best but soup is close behind!!)
Just look at that color!!! Isn’t it just BIUTAFUL???
If you are feeling lazy, you can buy the already roasted peppers but come on! You can do this!!!
My mother in law (I don’t know if I can say that even if Karl and I are not married…) she almost always serves soup before the main course and I love it!! I think that it’s a great way to get your veggies in and it’s not too filling!
I think that I will be making soup as a starter for Christmas Dinner! Maybe this one?
Recipe Slightly Altered from : http://allrecipes.com/recipe/red-pepper-soup/Course: Lunch Yield: 4 servings Prep Time: 15 mins Cook Time: 50 mins
Ingredients
- 1 Tablespoon of butter
- 1 Tablespoon of olive oil
- 8 roasted and peeled red bell peppers
- 2 medium onion, chopped (julienned)
- 5 garlic cloves, minced
- 1 900 Milliliter box of chicken broth
- 1/2 Cup of heavy cream
- a pinch of black pepper
Instructions
- Start by roasting you red peppers. Put your oven on broil and place your oven rack as close a possible to the heat, making sure the peppers wont touch the flame. Wash peppers and coat them in olive oil. Place them on a cookie sheet in the oven. When the skin is getting black spots, take the cookie pan out and flip the peppers. The peppers are ready when they have blotches of black all over them.
- Take them out of the oven, place them on a plate and wrap them with plastic. The moisture will help separate the skin from the pepper, which will make it easy for you to peel it off once the peppers have cooled.
- Melt the butter in a large saucepan over medium heat. Place the onions and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Peel the peppers , cut them in chunks and add them to the onion/garlic mixture.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
- If you want to keep the pretty red color, drizzle the cream on top of each soup bowl before serving instead of mixing it in the soup before hand.
