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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For roasting peppers, you can follow the oven method (see Peasant'sHearth's Roasted Red Bell and Banana Peppers) or stovetop method (see Julesong's Roasted Peppers: How to Roast a Pepper on a Gas Range) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does NOT include the time for roasting the peppers. Ingredients:
2 tablespoons butter |
1 small onion, minced |
1/8 teaspoon dried rosemary or 1/4 teaspoon crushed fresh rosemary leaf |
4 red bell peppers, roasted, peeled, seeded and chopped |
1 1/4 quarts vegetable stock |
3 tablespoons tomato paste |
1/2 cup heavy cream |
sweet paprika |
salt and pepper |
Directions:
1. Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
2. Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
3. Stir in tomato paste; place in food processor or blender; puree.
4. Stir in 1/4 cup cream and paprika, salt and pepper.
5. Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.
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