[Roasted Red Pepper Soup]
Source: Times Colonist - Erik Akis
Ingredients
- 4 med. Red pepper
- 3 Tbs. Olive Oil
- 2 med. Onions, Halved and Sliced
- 4 cloves Garlic
- 8 cups Vegetable stock
- 3 med. Baking potatoes, peeled and sliced
- ¼ cup Basil, chopped
- 200 grams Soft Goat Cheese
- Salt and Pepper to taste
Directions
1. Preheat oven to 400°F Place the peppers in a parchment paper-lined baking pan. Roast, turning once or twice, until the peppers begin to char and blister, about 30 to 35 min. |
2. Set the peppers on a plate, cover with foil and cool to room temperature. Peel the peppers; skin should just slip off. Cut each pepper in half, remove the seeds and then thickly slice them. |
3. Heat the oil in a pot set over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the flour. While stirring, slowly pour in the stock. |
4. Mix in the roasted peppers and potatoes and bring the soup to a simmer. Simmer the soup until the potatoes are very tender, about 10 minutes. |
5. Puree the soup in a food processor or with a hand held immersion blender. Return the soup to a simmer. |
6. Mix in the basil and salt and pepper. Ladle into bowls and top each one with a disc or two of the goat cheese. |
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