Roasted pepper soup

roasted pepper soup

Tonight’s dinner is a mash-up between this recipe and  a recipe from Alice Waters’s The Art of Simple Food, with a little twist borrowed from Deborah Madison.  It serves 4.  You will want to lick the bowl.  You may also want to garnish this soup with chopped green onions and homemade croutons that you make by heating butter and garlic in a cast-iron skillet and tossing chunks of crusty bread in.  Coat everything well and then pop the skillet in the oven for 10-15 minutes while the peppers are roasting.

Ingredients:

  • 4 red or yellow bell peppers, halved and seeded
  • 8 cloves of garlic
  • 1/2 a lemon
  • olive oil
  • 2 onions
  • 3 cups chicken or vegetable broth
  • salt
  • pepper
  • 1/4 cup heavy cream

Method:

  • Preheat oven to 375 degrees Fahrenheit.
  • Place the pepper halves in a baking pan.  Place a clove of garlic inside each pepper half.  Drizzle all of them a tiny bit with olive oil, and squeeze half a lemon over everything.  Sprinkle with a little bit of salt.  Roast for 1 hour.
  • When there’s about 30 minutes left on your roasting time, chop the onions.  In a heavy pan, heat a little bit of olive oil over medium heat.  Gently cook the onions in the oil until they are translucent and golden.
  • Stir the broth into the pan, bring to a boil and then let simmer for a few minutes or so.  Add salt and pepper.
  • Remove the peppers from the oven.  Use a fork to take the garlic out of the center of each pepper – put aside in a separate bowl. Add the peppers to the soup pot, let them simmer for 10-15 minutes.
  • Remove the soup pot from the heat and let cool for a few minutes.  Use a stick blender to puree the contents of the pot into a smooth, gorgeous golden puree.
  • Add 1/4 cup of heavy cream to the bowl of roasted garlic cloves.  Puree together with a stick blender, add a little salt.  Congratulations, you have roasted garlic cream now.
  • Ladle the soup into bowls.  Stir a good spoonful of the garlic cream into the bowl.  Garnish with the croutons (if you made them), green onions, salt and pepper to taste, and a little squeeze of lemon if you’re feeling that.

It’s a perfect summer dish in that it is perfect served with a green salad or grilled vegetables and a cold white wine, but I could also see it brightening a winter day when you want a jot of color and a vitamin C boost.

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3 responses to “Roasted pepper soup

  1. Mmm. Sounds delish in the extreme! I’ll definitely have to give this one a go.

    • I’ve been thinking about what would happen if I replaced the cream with a dollop of Greek yogurt, for extra tang. Thoughts?

  2. Greek yogurt for tang sounds like it would work just fine and be tasty. If you try it, I’d love to hear how it works out… unless, of course, I try it first in which case I promise to let you know.

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