Name: Roasted Red Pepper Soup with Chipotle Whipped Cream
Ingredients: 5-6 sweet red bell peppers; 2 TBLSP. olive oil; 1 small onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 1 TBLSP. minced fresh parsley; 2 TBLSP. flour; 5 cups chicken or vegetable stock; 1 cup light cream or half-and-half; 1-1/2 tsp. salt or to taste; freshly ground black pepper; 1/2 cup whipping cream, whipped until stiff; 1/4-1/2 teaspoon ground chipotle

Instructions

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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 place them in a paper bag.

Let rest at least .

Remove the peppers from the bag, peel off the skin and discard the stem and the seeds.

Cut the peppers into pieces.

Heat the olive oil in a large saucepan over medium heat.

Add the onion, carrot, celery and parsley.

Cook for or until the vegetables have softened.

Stir in the flour and cook for one minute.

Add the red pepper and stock.

Bring to a boil, lower the heat and simmer for .

Puree the ingredients in a food processor or blender.

Wipe out the saucepan and return the soup.

Stir in the cream and cook for or until hot.

Season to taste with salt and pepper.

Place a dollop of whipped cream over each serving of soup.

Sprinkle with ground chipotle.

Makes 8 servings

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