Thursday, March 10, 2011

Roasted Red Pepper Soup

Roasted Red Pepper Soup


          FOR SOUP
          3 TABLESPOONS shallots, finely chopped
          1 TABLESPOON freshly chopped thyme 
             (or 1/2 TSP dried)
          1 TABLESPOON butter or olive oil  
                 (or a combination of both)
          12 red bell peppers (capsicum), 
              roasted and chopped
          3 CUPS broth (chicken, 
             or for vegan: vegetable)
          1/2 CUP heavy cream (optional)
          fresh lemon juice to taste
          salt and pepper to taste

Rohan discovered this recipe in the griller's manual that came with his barbecue. More than a manual, this glorified pamphlet has proved itself invaluable in our home. Simple, well thought recipes make up more of it's content than cook settings. It's brilliant. We were immediately drawn to this red capsicum soup recipe, and have been known to make a few substitutions along the way. The recipe posted above is my edited version.

We've often included a variety of hot peppers from our garden.

Preheat barbecue on HIGH heat.

Place capsicum on grill and char on all sides, turning as needed.

Remove from barbecue and cool.
When cool enough to handle, peel off the blackened skin, remove stem and seeds, and chop the flesh of the pepper.

Using the side burner (or in our case, directly on the grill), melt butter in a large pan over low heat. Add the shallots and thyme, and stir until softened. 

Add the bell peppers and broth, and simmer the mixture, covered, until the peppers are very soft (about 15 minutes).
enjoy a glass of Sauvignon Blanc while you wait
Using an immersion blender (or food processor) puree the mixture until smooth. Return the mixture to a clean pot and (if desired) whisk in the cream. 
Season with salt, pepper, and lemon juice to taste.

The recipe also suggests a butternut squash and grilled leek version of this soup, opening up he garden gate to endless combinations of grilled vegetable soups. 


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