Jan's Roasted Red Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread. Ingredients:
2 red bell peppers (about 1 lb. total), rinsed |
1 onion (about 1/2 lb.), peeled and finely chopped |
1/4 cup (1/8 lb.) butter or margarine |
1 cup grated carrots |
1/4 cup all-purpose flour |
2 cups fat-skimmed beef broth |
2 cups half-and-half (light cream) |
1 can (15 oz.) tomato sauce |
about 1/4 teaspoon hot chili flakes |
salt and pepper |
Directions:
1. Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.
2. In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.
3. Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.
4. Stir in chili flakes and salt and pepper to taste.
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