Roasted Chili N Red Bell Pepper Soup With Garlic S... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe adapted from Chef Paul at The Chef's Pencil is very labor intensive. But I was raised on roasted peppers in oil and I appreciate the wonderful aroma and taste of this dish.The parsley oil is a stroke of genius and adds not only color but a little bitter to the sweet taste of the peppers. Read more . A bit of sour cream wouldn't be bad. picture by CP Ingredients:
10-12 red bell peppers |
1 diced onion |
1 clove of chopped garlic |
2 cups chicken or vegetable stock |
1 cup water |
2 bay leaves |
1-2 chopped red chillies (depending on your preference) |
1 tbsp brown sugar |
12 shitake mushrooms (sliced) |
white wine |
1/4cup chopped parsley |
extra virgin olive oil |
sea salt flakes |
black pepper corn mill |
Directions:
1. This first step of roasting the peppers can be done as far as a day in advance.
2. Preheat oven to 390 F.
3. Lightly coat peppers in oil and place in an oven proof dish.
4. Roast peppers 12 minutes turn and cook a further 12 minutes, roast like this until skin is blistered on all sides.
5. Remove them from the oven and transfer to a large bowl and wrap tightly with cling wrap and allow to stand for at least half an hour.
6. Once the peppers are cool, peel and seed them discarding both skin and seed and keeping the flesh,.
7. Soften onions in a little olive oil in a med-large pot over medium-high heat.
8. Once onion starts to soften add the garlic and chillies and cook a further 3 minutes.
9. Add the peppers and brown sugar and continue to cook a further 3 minutes.
10. Add a splash of wine and turn up the heat to help evaporate the alcohol and cook for another couple minutes and add the water, stock and bay leaves.
11. Bring to the boil and reduce to simmer for 30-40 minutes.
12. To a food processor or blender add the parsley, 1/4 cup of olive oil, a pinch of salt and pepper and puree until smooth and green.
13. Once the soup has cooked blend with a motor boat blender until smooth . Carefully... the soup will be very hot.
14. If the soup is too thick add a little more stock or water.
15. Taste for seasoning and set aside to keep warm.
16. Sautee the shitakes over high heat in a liberal pour of extra virgin olive oil until golden and crispy, approx 5- 10 minutes and season with salt and pepper.
17. Drain briefly.
18. Serve the soup with the mushrooms scattered over and pour the parsley oil over that
19. As mentioned the chillies in this recipe are optional but really shouldn't be. Although there is plenty of flavour , the chillis do kick it up a notch.
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