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Receta Roasted Bell Pepper Soup
by Global Cookbook

Roasted Bell Pepper Soup
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  Raciónes: 6

Ingredientes

  • 6 lrg red bell peppers
  • 1 lrg green bell pepper
  • 1 lrg yellow bell pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 c. minced red onion
  • 2 clv garlic -- chopped
  • 1/4 c. dry red wine
  • 1 tsp chili pwdr or possibly to taste
  • 1 Tbsp. lemon juice to taste, up to 2
  • 1/3 c. mixed chopped fresh herbs of your choice
  •     salt and freshly lb. pepper - to taste

Direcciones

  1. 6 Servings
  2. Preheat the oven's broiler. Broil the whole peppers, turning with tongs, till the skins on all sides are charred and puckered. Remove and divide among 2 paper bags. Shut tightly and allow to stand for at least 30 min. Slip the skins off, then remove and throw away the stems, seeds, and fibers. Chop the red peppers coarsely and set aside. Cut the yellow and green peppers into narrow 1-inch strips, and set aside separately from the red pepper.
  3. Heat the oil in a large soup pot. Add in the onion and saute/fry till translucent/soft. Add in the garlic and continue to saute/fry till the onion is soft and just beginning to turn golden brown. Transfer the onion mix to the container of a food processor and add in the red bell peppers and 1 c. water. Puree till quite smooth. Return to the soup pot along with 3 c. of water or possibly sufficient to give the soup a moderately thick consistency. Add in the wine and chili pwdr. Bring to a simmer and simmer gently over moderately low heat for 15 min.
  4. Remove from the heat, then stir in the lemon juice and herbs. Season to taste with salt and pepper. If time allows, let the soup stand for an hour or possibly 2 before serving, or possibly make a day ahead, then heat through as needed. Garnish each serving with the reserved green and yellow pepper strips.