Cream of Roasted Red Pepper Soup
1 whole onion - red or yellow, chopped
4 red or yellow peppers, chopped
4 -5 cloves of garlic
1 lt. chicken or turkey stock
2 cups heavy cream
fresh black pepper
salt to taste
In a sauce pan on the stove top sauté onion and peppers and garlic till soft. Add stock and simmer for 20 - 30 minutes. In a blender or with a hand blender emulsify till smooth. Return to pan and heat to the boiling point. Reduce heat and add 2 cups heavy cream - do not boil.
When heated thoroughly - serve with freshly ground black pepper.
We also added bacon bits to our soup at home. It gave it that little bit of texture and salty flavour that was really nice.
4 red or yellow peppers, chopped
4 -5 cloves of garlic
1 lt. chicken or turkey stock
2 cups heavy cream
fresh black pepper
salt to taste
In a sauce pan on the stove top sauté onion and peppers and garlic till soft. Add stock and simmer for 20 - 30 minutes. In a blender or with a hand blender emulsify till smooth. Return to pan and heat to the boiling point. Reduce heat and add 2 cups heavy cream - do not boil.
When heated thoroughly - serve with freshly ground black pepper.
We also added bacon bits to our soup at home. It gave it that little bit of texture and salty flavour that was really nice.