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Cream
of Red Bell Peppers Soup
photograph by
Peggy Bucholz for www.finedinings.com
Recipe Type: soup, red bell peppers, cheese, garlic, cream
Prep Time: 20 min
Cook Time: 35 min
Servings: 8
Ingredients:
2-1/2 pounds fresh Red Bell Peppers
1 cup shallots, chopped
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
3 cups chicken broth
1 tablespoon fresh Thyme, chopped
1/2 cup Half and Half cream
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Salt, to taste
Garnish with Parmesan cheese, grated
Instruction:
Char peppers over a gas flame or broil on a baking
sheet, skin side up 10 minutes. Remove from heat, enclose peppers in a paper bag for 10 minutes. Peel, seed
and coarsely chop.
In a saucepan over medium high heat sauté shallots and garlic in olive oil
until softened; add the chicken broth, thyme and charred bell peppers. Simmer uncovered 20 minutes.
Puree mixture in a blender or food processor until smooth; return to the saucepan;
add the half and half cream, red wine vinegar, cayenne pepper and salt to
taste. Reheat to desired temperature, do not boil. Ladle into bowls, garnish with
grated Parmesan cheese and serve.
adapted from Bon Appetit
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