ROASTED RED PEPPER SOUP
Ingredients for 8 servings
¼ cup olive oil
1 large onion, peeled and coarsely chopped
5 large red bell peppers, roasted, peeled and coarsely chopped
¼ cup whole garlic cloves, peeled
1 large baking potato, peeled and coarsely chopped
1 tablespoon kosher salt
¼ teaspoons freshly ground white pepper
4 cups chicken broth
1 cup water
¼ teaspoon smoked Spanish pimenton
½ cup crème fraîche
1 tablespoon chives, snipped into ¼” pieces
Freshly ground white pepper
Directions:
Heat the oil in a heavy saucepan. Add the onion pieces, peppers, and garlic. Saute over medium heat for 5 minutes, until the onions begin to wilt. Add the potatoes salt, pepper, pimenton, broth and water. Bring to a simmer, and cook slowly for 30 minutes.
Purée the soup and return to the simmer. Season to taste with more salt and pepper. Serve the soup with a generous tablespoon of thickened cream. Sprinkle on the chives and grind on a bit more pepper.
