Ingredients Jump to Instructions ↓

  1. 6 large red bell peppers

  2. 2 tablespoons olive oil

  3. 1/2 cup coarsely chopped onions

  4. 1 tablespoon minced garlic

  5. 1 tablespoon chopped basil, plus basil chiffonade, for garnish

  6. Salt

  7. 1/4 teaspoon cayenne

  8. Black pepper

  9. 4 cups chicken stock

  10. 1 cup light cream

Instructions Jump to Ingredients ↑

  1. Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.

  2. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to aboil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Purée red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

  3. Yield : 6 servings


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