Saturday, October 8, 2011

Roasted Red Pepper Soup

I don't know what's been going on with me and soup lately.

To be honest, I'm a little tired of soup.

But I just can't stop.  As soon as I make a batch of soup, I immediately start thinking of what kind of soup I want to make next.

I'm pretty sure there's medication for this kind of behavior.

But until I find out, here's how I made my latest batch of soup.

Remember when we roasted these red peppers?  Well, I made soup with them.  Because, as we have already discussed, I'm compulsively making soup these days.

And if you want to make this a super-quick soup and red bell peppers aren't super cheap, use a jarred roasted red bell peppers.  Although you'll be sorry because the ones in a jar simply aren't as good as the ones you make yourself.  Don't come to Pithy's Kitchen unless you want to know the truth, the whole truth and nothing but truth.  Thank you.
Chop an onion and melt some butter in a pot.  Saute the onion.  And some garlic.  And if you have time, add the thyme.

I know that wasn't funny.  I'm in a weird mood today.  That's what happens when you go to the store to buy milk and you end up with red peppers and candy corn.

And then add your roasted red peppers.

Pour in the chicken stock and bring it to a boil.
Voila! Roasted red pepper soup.  Hope you like it.
Just kidding!  We must puree it first.  Either use an immersion blender, a food processor or a food mill.  If you're brave, feel free to use a blender.  I'm just afraid I'd be painting my kitchen ceiling after I exploded steaming red pepper soup everywhere.

To be on the safe side and because I can't find my immersion blender right now, I used a food mill.

And then I added the cream.

I love the pink color of this soup.  It just begs to be served in a mug.  Told you I was in a weird mood.

Now then.  Roasted Red Pepper Soup.  It has a sweet, unique, truly delicious flavor.  I hope you love it.
Roasted Red Pepper Soup
Inspired by Paula Deen
2 T butter
1 large onion, chopped
3 garlic cloves, minced
2 roasted red peppers, peeled, seeded and chopped
A small bunch of fresh thyme stems (about a tablespoon of thyme leaves) (or about 1/2 tsp dried thyme)
2 cups chicken stock
3/4 tsp salt
1/2 tsp pepper
1/4 tsp red pepper
3/4 cup cream
Melt the butter in a soup pot and saute the onion over medium heat for about ten minutes, until it gets tender.  Add the garlic and cook another two minutes.  Add the roasted red peppers, thyme and chicken stock.  Simmer for about 15 minutes.  Puree the soup using an immersion blender.  You could also use a food mill for a coarser texture or a food processor (just be careful not to fill it too full!).  Return the pureed soup to the pot and stir in the cream.  Serve immediately.

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