I learned that you should pick peppers that are heavy for their size and longer than wide, and of course, it should be firm.
These fit the bill.
Thus, we created a creamy red-pepper soup ... light, tasty - a great side soup.
Red Pepper Soup - SnoWhite
3 large red bell peppers, roasted and diced
2 medium potatoes, diced
1 medium onion, chopped
1 tsp. olive oil
3 garlic cloves, minced
2 C chicken broth
1 C half and half
First, you need to roast your peppers. I roasted them over our gas burner....
Simply turn on the burner to medium heat and use tongs to hold the peppers over the burner to roast. There will be some popping as the pepper roasts. Roast until skin is blackened.
Then, place the peppers in a bag or in a bowl that is covered. And, allow them to steam.
Then, peel the peppers and chop them.
Lucy also has great instructions for roasting peppers. I'd opt for this method in the future.
In a large stockpot, heat olive oil over medium heat. Add garlic and saute until the garlic smells great.
Then, add the onions and potatoes, and chicken broth. Cover and simmer for ~5 minutes.
Then, add in your roasted peppers. Cover and simmer for 15 minutes.
After ~ 15 minutes, most of the chicken broth will be absorbed.
Add in the half and half.
(sorry the photo is blurry)
Then, use a potato masher to mash the potatoes and peppers.
By adding the half and half first -- you cool the soup down enough so you can use the potato masher and not burn your hand with the steam!
Serve warm.
This post is linked to Friday Food, and Foodie Friday!
