Ingredients
4 large red bell peppers
1 medium yellow onion, peeled and diced (about 1 cup)
1 large russet potato, peeled and diced (about 1 1/2 cup) (or 2 or 3 red potatoes - and I forgot to peel mine)
3 cloves garlic
1 quart chicken stock (or vegetable stock)
1/4 cup cream or milk
3 Tbsp butter
Cayenne, salt and pepper to taste
1 Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (I did this in the oven under the broiler.) Place the blackened peppers in a bag, close the bag and let the peppers steam for 10-15 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bag, peel off the blackened skins, remove the seeds. Chop the peppers roughly.
2 Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.
3 Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
4 Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches. If you know me, you would not be surprised to know I went through 2 blenders in the first, oh, 6 months of marriage...and by went through...I mean broke. So I had to blend mine in the tiniest food processor that Cuisinart makes. I should probably ask for an immersion blender for Christmas, or just a regular blender...
5 Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste. Serves 4-6.
We had this with an awesome salad with cut up chicken breast, chopped walnuts and apples, feta, and a simple dressing of evoo, lemon juice, and some italian spices thrown in. YUM!
2 Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.
3 Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
4 Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches. If you know me, you would not be surprised to know I went through 2 blenders in the first, oh, 6 months of marriage...and by went through...I mean broke. So I had to blend mine in the tiniest food processor that Cuisinart makes. I should probably ask for an immersion blender for Christmas, or just a regular blender...
5 Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste. Serves 4-6.
We had this with an awesome salad with cut up chicken breast, chopped walnuts and apples, feta, and a simple dressing of evoo, lemon juice, and some italian spices thrown in. YUM!
No comments:
Post a Comment