Tuesday, November 22, 2016

Roasted Red Pepper Soup

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 voilĂ ! (See top photo.)

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