Creamy Red Pepper Soup
Rachel
ingredients
- 4 Tbl olive oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, chopped
- 2 t chopped fresh thyme leaves
- 6 C chicken broth
- 2 (12-oz) jars roasted red bell peppers preserved in water, drained
- 1 russet potato, peeled and coarsely chopped
- 1/2 C dry white wine
- 1 Tbl sugar
- Salt and freshly ground black pepper
- 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
- 1/2 C mascarpone cheese
directions
- 1
Heat 2 Tbl of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
- 2
Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
- 3
Meanwhile, heat the remaining 2 Tbl oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
- 4
Ladle the soup into bowls. Dollop a Tbl of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.
Source: GD
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