Saturday, October 20, 2007
As promised. . .
Roasted Red Pepper soup. ( just a tad late in the season but if there are any scraggly red peppers left at the farmers markets or in the gardens feel free to avail youselves--it has been a HOT october after all. . . )
4 red bell peppers
2TBS butter (no substitutions mind you.)
couple sprigs fresh rosemary (in a pinched dried will do but the flavor of the soup will be less robust)
1 1/4 quarts chicken stock
3TBS tomatoe paste
1/2 cup fresh cream
put the red peppers under a broiler until their skins begin to blacken. ( you have to turn them from time to time to make sure they are nicley roasted on all sides.) Then throw them in plastic baggies for twenty minutes.
While you are waiting, chop onions like there is no tomorrow, then go do something like put laundry in the washer or talk to your cat. Okay by now you should have killed twenty minutes.
Go back to your precious babies and take them out of the bag and peel the skins off. Sometimes this is easy, sometimes hard. If they don't all come off, don't sweat it. Chop up the flesh of the peppers and discard, skins, seeds,stems. etc.
Heat butter in the pan until melted and add onion and rosemary and let them cook gently over medium heat about five minutes. (THIS SMELLS SO GOOD!!!!!)
Add peppers and stock and boil about fifteen minutes. Stir in tomatoe paste. Another couple minutes later add cream, salt, pepper, and a dash of paparika. Toss the whole concotion in the blender and blend the hell out of it.
Voila, you are finished. Ladle into bowls.
This soup is even better on the second day and is very delicious with roasted potatoe fries and chicken.
N.B. You can always add more cream, if you like your soups, super creamy.
Also a special thanks to Maria Klassen, the genius who first put this soup recipe in the blender, and Caryisa Powell who first dipped a potatoe fry in it which made my kids think it was super.