Ronnie's Notes
Please don’t think I’m crazy but this year, instead of serving chicken soup for Rosh Hashanah, I’m making this Roasted Red Pepper soup.
First, it’s easy and I can make it a few days in advance. Also, it’s pretty enough for a festive holiday table and the colors match those of autumn, don’t you think?
Most of all, I’ve made this many times and always, always everyone wants seconds. It’s a taste winner.
ROASTED PEPPER SOUP
Instructions
Preheat the broiler.
Place the peppers under the broiler, about 4-6" away from the heat.
Broil for , until the skin has blistered.
Turn the peppers and repeat this process until the entire surface is blistered and lightly charred.
Remove the peppers and wrap them in foil or place them in a paper bag.
Let rest at least .
Remove the peppers, peel off the skin and discard the stem and the seeds.
Cut the peppers into pieces and set aside.
Heat the olive oil in a large saucepan over medium heat.
Add the scallion, garlic and chili pepper and cook briefly.
Add the carrot and potato and cook, stirring occasionally for .
Add the peppers, stock and basil.
Season to taste with salt.
Bring the mixture to a boil, lower the heat and cook at a simmer for .
Puree in a food processor or blender.