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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My husband and I spent a weekend in Mendocino, and one evening out we were served a red pepper soup, says Leslie Cohen of Loomis, California. Not being a red pepper aficionado, I was surprised at how delicious the soup was and vowed to replicate the recipe. Active time: 1 hr Start to finish: 1 1/2 hr Ingredients:
6 large red bell peppers |
2 onions, chopped |
4 tablespoons unsalted butter |
8 cups chicken stock or low-salt broth |
1/2 to 1 teaspoon dried herbes de provence |
1 to 2 teaspoons finely chopped fresh tarragon |
dash of cayenne |
accompaniment: sour cream |
Directions:
1. Preheat broiler.
2. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice.
3. Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes.
4. Purée soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force purée through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne.
5. Reheat soup.
6. Cooks' note: ·Peppers can be roasted 2 days ahead and chilled, covered.
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