Roasted Red Pepper Soup With Orange Cream |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A fantastic way to use jarred peppers. Bon Appétit, Every-Night Cooking, February 2006 Ingredients:
1 tablespoon olive oil |
2/3 cup sliced shallot |
1 (15 ounce) jar roasted red peppers, packed in water |
1 teaspoon sugar |
2 cups low sodium chicken broth |
1 cup low sodium chicken broth |
1/2 cup orange juice |
2 tablespoons whipping cream |
3/4 teaspoon orange zest |
fresh basil leaf, thinly sliced |
Directions:
1. Heat oil in heavy medium saucepan over medium-high heat.
2. Add shallots and sauté 5 minutes.
3. Add red peppers with their liquid.
4. Stir in sugar; sauté 2 minutes.
5. Add 2 cups broth and simmer 5 minutes.
6. Cool soup slightly.
7. Working in batches, puree soup in blender. Return soup to pan.
8. Bring to simmer; stir in orange juice.
9. Thin soup with additional broth, if desired. Season with salt and pepper.
10. Whisk whipping cream and orange peel in small bowl until slightly thickened.
11. Season with salt and pepper.
12. Ladle soup into bowls.
13. Drizzle orange cream over.
14. Sprinkle with basil and serve.
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