Roasted Bell Pepper And Carrot Soup With Tarragon And Pear
|Pear||1 , peeled and chopped|
|Onion||1 , diced|
|Olive oil||2 Tablespoon|
|Carrots||4 , chopped|
|Red bell peppers||2 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Vegetable broth||6 Cup (96 tbs)|
|Roasted pepper||4 , chopped|
|Sea salt||2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Fresh tarragon||2 Tablespoon|
1. Saute the onions and shallots in warm olive oil in a non-stick saucepan. Add the carrots, red bell peppers and pear and cook for about 15 minutes. Then add the chopped garlic to the saucepan and continue to cook for couple of minutes more. Pour the broth into the saucepan and add the roasted peppers. Season the soup with salt, pepper, red pepper powder and cayenne pepper. Stir the soup and simmer it for 30 minutes.
2. When the vegetables are done, remove the saucepan from heat and using a hand blender machine puree all the soup ingredients. While blending add the fresh tarragon leaves to the soup.
3. Ladle the soup in soup-bowl or little shot glasses. Top the soup with grilled cheese sandwich pieces.