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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Although, Paddy Burkes Oyster Inn in Clarenbridge, County Galway, is remowned for its seafood, their is what I'm posting today. Their chef tempers the bite of the local grown peppers with smooth creme fraiche, which he swils in just before serving. From 'The Irish Pub Cookbook' by Margaret M. Johnson I found the Kerrygold Irish butter at Costco You can make you own Vegetable Stock and Creme Fraiche Homemade for this recipe Ingredients:
1/2 cup unsalted kerrygold irish butter |
4 bell peppers, seeded, deribbed, and diced (a combination of red, yellow and orange) |
1 red onion, chopped |
1 cup all-purpose flour |
6 cups homemade vegetable stock or 6 cups low sodium vegetable broth |
2/3 cup half-and-half |
1 tablespoon fresh basil, minced |
1 tablespoon fresh flat-leaf parsley, minced |
salt & freshly ground black pepper |
6 tablespoons creme fraiche |
Directions:
1. In a stockpot over medium heat, melt the butter.
2. Add the peppers and onion, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
3. Stir in flour until blended with the vegetables.
4. Add the Vegetable Stock, a cup at a time, stirring after each addition to blend the flour and vegetables.
5. Reduce the heat to low and simmer for 50 to 60 minutes, or until the vegetables are tender.
6. Remove from the heat and let cool for 10 minutes.
7. Working in batches, transfer the soup to a food processor or blender and puree until smooth.
8. Your immersion blender can also be used.
9. Return soup to the pot, whisk in the half and half, and season with the basil, parsley, salt and pepper.
10. Simmer until heated through.
11. Ladle the soup into swallow bowls and swirl a tablespoon Creme Fraiche Homemade into each.
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