Roasted Red Pepper Soup
Instructions
Preheat the broiler.
Place the peppers under the broiler, about 4-6" away from the heat.
Broil for , or 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 place them in paper bags.
Close the bags.
Let the peppers rest at least .
Remove the peppers and pull out the stems, cut open the peppers and remove the seeds.
Peel off the skin.
Cut the peppers into smaller pieces.
Heat the olive oil in a large saucepan and add the onion, carrot, celery and parsley.
Cook over moderate heat, stirring occasionally for , or until the vegetables have softened.
Add the flour and blend it in.
Cook one minute.
Stir in the red pepper and the stock.
Bring the mixture to a boil, lower the heat and simmer the soup for .
Puree the soup in a food processor or blender.
Clean the saucepan.
Return the soup to the pan.
Stir in the cream and cook over moderate heat for or until soup is hot.
Taste for seasoning and add salt and pepper to taste.
Ladle the soup into serving bowls.
Top each portion with a TB.
of the sour cream.
Dust the surface of the soup lightly with chipotle powder.
HOT TIP: Chipotle powder is available in many markets in the dried spice section.