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Red Pepper Soup

10min.chef's picture
Ingredients
  Red peppers 8
  Carrots 3 , peeled
  Shallots 3 , peeled
  Garlic 1 Clove (5 gm), peeled
  Pear 1 , peeled and quartered
  Olive oil 1 Tablespoon
  Unsalted butter 4 Tablespoon (1/2 Stick)
  Chicken stock 1 Quart
  Dried crushed red pepper 1 Teaspoon
  Cayenne pepper 1 Dash
  Salt To Taste
  Black pepper To Taste
  Tarragon sprigs 4 (Or To Taste)
Directions

1. Slice thinly 6 of the peppers, the carrots, shallots, garlic, and pear.
2. Heat the oil and butter in a large skillet and saute the sliced vegetables and pear over medium-low heat until tender, 8 to 10 minutes.
3. Add the stock, dried red pepper, cayenne pepper, salt and black pepper. Bring to a boil and simmer, covered, for 25 to 30 minutes.
4. While the soup is cooking, roast the remaining red peppers directly on the gas flame, rotating them with tongs until completely charred. Put them in a paper bag for 5 minutes to sweat. Wash off the blackened skin under cold running water and remove seeds. Drain on paper towel.
5. Puree the soup in a food processor or blender, adding one of the roasted red peppers. Pour the pureed soup back into the pan and reheat over low flame.
6. Julienne the remaining red pepper into fine strips and add them to the soup. Garnish with tarragon and serve with French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
6

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