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Related recipes: Celery, Garlic, Herbs, Low-Carb, Onions, Soups, Soups/Salads, Summer, Sweet Pepper, The Daily Soup Cookbook, Vegetables, Vegetarian
Yield: 10 servings
6 red bell peppers
2 Tbs unsalted butter
1 large Spanish onion, chopped
2 celery stalks, chopped
2 tsp dried thyme leaves
2 bay leaves
2 tsp kosher salt
1/4 tsp cayenne
6 cups vegetable broth
1 bunch basil, stems tied together, leaves chopped
1 cup heavy cream
3 garlic cloves
Preheat the broiler.
Place the red peppers under the broiler, 4 inches from the heat source, and char on all sides (or roast peppers over the flame of a gas burner). When blackened on all sides, remove from the broiler and place in a paper bag for 5 minutes to steam. Remove them from the bag, peel the charred skin, halve, seed, and chop into 1/2-inch pieces; set aside.
Heat the butter in a large stockpot over medium heat. Add the onion and celery and sweat for 4 minutes, until tender.
Add the thyme, bay leaves, salt, and cayenne and stir to coat the vegetables.
Add 1/2 of the chopped red peppers, the stock, and basil stems and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
Meanwhile, combine the heavy cream and garlic in a small saucepan over medium heat. Simmer until the cream is reduced by half.
Transfer the garlic cream to a blender, add the remaining roasted red peppers, and puree until smooth.
Place the puree in a pot, stir, and heat through.
Remove from the heat and stir in the basil leaves.
To serve, remove the bay leaves and basil stems and ladle the soup into bowls.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
