Martian Food
Sep 18, 2015

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Roasted Red Pepper Soup

Active time:

Start To Finish:

Difficulty:

Yield: 4 servings

Source: Skinnytaste.com

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Ingredients:

4 large red bell peppers, roasted, seeds removed
1 tsp. extra virgin olive oil
1 onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 tsp. herbes de provence
¼ cup fresh parsley leaves, chopped
3 cups chicken broth (or vegetable stock)
1 medium russet potato, peeled and chopped
¼ cup dry white wine
salt
freshly ground black pepper
2 Tbs. fat-free sour cream
¼ cup Parmigiano-Reggiano cheese, grated

Directions:

First, roast the red peppers! Preheat your oven to 500°F. Place the rinsed peppers on a sheet pan lined with heavy duty aluminum foil, and put them into the oven for 30-40 minutes. Rotate the peppers twice while cooking. The skins will appear charred. When the peppers are soft, carefully place them in a bowl and cover it with a lid or aluminum foil. The peppers will collapse after 10 minutes. Remove them from the bowl and you will find the skins will peel off easily. Cut the peppers in half to core and remove seeds. Set aside. 

Heat 1 teaspoon of oil in a large heavy pot over medium-high heat. Add in onions, carrots, garlic, and herbs and sauté until the onions are translucent (about 5 minutes). Add the broth, roasted peppers, potatoes and wine. Bring mixture to a simmer over high heat, then decrease heat to medium-low and cover. Simmer until the potatoes are tender, stirring occasionally, about 30 minutes.  Add the sour cream.

In a blender or food processor, or with an immersion blender, puree soup until smooth. If using the blender or food processor, blend in batches. Season with salt and pepper to taste. Add in grated Parmesan, then ladle soup into bowls to serve.

Notes:

If you would like a creamier soup, use full fat sour cream and add to your desired consistency.

 

Specialty Equipment:

Blender, food processor or immersion blender



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