this is the second soup i made last week. definitely a favorite in the scones household. i've handed this recipe out to many friends - hope you enjoy it as well! sorry about the pics - i completely forgot to photograph the entire straining, blending and finishing process!
1. First things first - we must roast the pepper. if you have a gas stove - do it this way. much faster. if not - there are directions in the recipe that follows.
2. here we have rough chopped onion, shallot, carrots and garlic. roasted peppers should have the roasted skin removed at this point and roughly chopped (or not we blend it all anyway).
3. after sauteing all of the veggies, onions and garlic, you add the peppers and eventually add the chicken broth.
4. there are many steps in between and this is a terrible photo, but i wanted you to see the final color, etc.
this is a great fall soup. i seriously love it and serve it with a tsp of creme fraiche. it's delish and my hubs really loves it..
ok - actual recipe below.
Roasted Red Pepper Soup
1 red pepper
1 yellow or orange pepper (i like orange better)
1 medium sized shallot
4 cloves of garlic
3 large carrots
1 box of broth
1/4 cup of cream
2 tblsp of canola oil or olive - i prefer canola for this because it doesn't add another flavor
salt and pepper to taste
roast peppers on gas range directly over burner (no oil) or in oven with a light brush of canola oil - olive will burn too quickly - on sheet pan for an hour. while roasting, peel carrots, garlic and shallot and rough chop all. saute shallots and carrots in stock pot until shallots are opaque. peel roasted peppers and slice into smaller pieces. add garlic to mix saute for 2 to 3 minutes more and add peppers. saute for about 3 minutes and add stock. allow stock and veggies to simmer for 10-15 minutes. remove from heat and ladle veggies out of pot and into blender. i usually do this in about three batches - leaving each blended batch in the blender. take out the middle piece in the blender lid to allow steam to escape. blend on puree until you can see no more chunks. once all veggies are pureed add a ladle of broth and puree...continue to add broth until it gets to a consistency you are happy with. Pour remaining broth into tupperware and save for next soup making. then pour the blender of soup back into the stock pot. simmer soup and if it is looking too thick add another ladle of broth and add the cream. stir into soup and let simmer for 20 minutes.
1 yellow or orange pepper (i like orange better)
1 medium sized shallot
4 cloves of garlic
3 large carrots
1 box of broth
1/4 cup of cream
2 tblsp of canola oil or olive - i prefer canola for this because it doesn't add another flavor
salt and pepper to taste
roast peppers on gas range directly over burner (no oil) or in oven with a light brush of canola oil - olive will burn too quickly - on sheet pan for an hour. while roasting, peel carrots, garlic and shallot and rough chop all. saute shallots and carrots in stock pot until shallots are opaque. peel roasted peppers and slice into smaller pieces. add garlic to mix saute for 2 to 3 minutes more and add peppers. saute for about 3 minutes and add stock. allow stock and veggies to simmer for 10-15 minutes. remove from heat and ladle veggies out of pot and into blender. i usually do this in about three batches - leaving each blended batch in the blender. take out the middle piece in the blender lid to allow steam to escape. blend on puree until you can see no more chunks. once all veggies are pureed add a ladle of broth and puree...continue to add broth until it gets to a consistency you are happy with. Pour remaining broth into tupperware and save for next soup making. then pour the blender of soup back into the stock pot. simmer soup and if it is looking too thick add another ladle of broth and add the cream. stir into soup and let simmer for 20 minutes.
hope you love it! enjoy!
xox
csj
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