My last blog post
showed how to preserve all those red peppers you may have harvested this
year from your late-summer garden, by roasting them and jarring them in olive oil.
Today I’ll show you just
how simple it is to make a robust soup from those peppers (which would make an excellent first course for Thanksgiving!).
Take the
jarred peppers from the fridge and let them come up to room
temperature, so the olive oil becomes liquid. Then remove the roasted
peppers from the jar, leaving the oil behind. (The red-hued olive oil
is tasty, and can be used as a dipping sauce for bread, or to flavor
potatoes, salads, or any number of things.)
Place the peppers in a large
pot and pour in chicken stock (vegetable or turkey stock would work
well, too). For two small jars of peppers, I used about two quarts of
stock:
a trippy photo of my stock
and roasted peppers in the pot
(the glistening is from
the olive oil that was on the peppers)
Bring the stock and peppers
to a simmer, and then let cool down enough that you can blend them. I
used a hand-held blender—the kind you stick into the pot and turn
on. (Just make sure to keep it submerged, or you’ll have red
splatter all over your kitchen and folks will think it’s a murder
scene.) But you could also pour it into a regular blender, in
batches.
Next, if (like me) you
didn’t peel your peppers after roasting, you’ll need to strain the skins out:
Then pour the blended and
strained soup back into your pot, reheat, and add whipping cream. I
used about a pint:
looks like an alien planet
Here it is with the cream
mixed in:
That’s it. Easy-peasy, no?
Just season with salt and pepper to taste, serve with a dollop of
yogurt and chopped chives, and voilà! (See top photo.)
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