Roasted Red Pepper Soup
Debbie
ingredients
- 8 sweet red peppers
- 2 tbsp extra-virgin olive oil
- 3 onions, diced
- 1 cup diced celery
- 1/4 cup diced carrot
- 6 cloves garlic, minced
- 1/2 tsp each salt and pepper
- 1/4 cup red wine
- 4 cups chicken or vegetable stock
- 1 cup diced peeled potato
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme (1/2 tsp dried)
- 1 cup buttermilk
- 1/4 cup sour cream
directions
- 1
On foil-lined rimmed baking sheet, broil red peppers, turning often, until charred, about 20 minutes. Let cool; remove skin and seeds.
- 2
In large heavy saucepan, heat oil over medium heat; fry onions, stirring occasionally, until golden, about 10 minutes.
- 3
Add celery, carrot, garlic, salt and pepper; fry until vegetables are tender, about 10 minutes. Add wine and bring to boil. scraping up any brown bits; boil until no liquid remains.
- 4
Add red pepper, chicken stock, diced potato, fresh parsley and thyme; cover and bring to boil. Reduce heat and simmer, covered, until potato is tender, about 20 minutes.
- 5
In batches, transfer to blender or food processor and whirl until smooth. Strain through sieve into clean pan.
- 6
Cover and bring to simmer; whisk in buttermilk. Reduce heat and simmer until heated through, about 6 minutes. Top each serving with dollop of sour cream.
Source: Debbie
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