YumYum Divas YumYum Recipes: Red Bell Pepper Soup, contributed by TwinLakesChef

Contributed by: TwinLakesChef

Additional Credits for Recipe

Adapted from soup recipe given to us by our friend Peggy Thompsen in Tuscon, Arizona 2/18/1997. Her recipe calls for chopped bell pepper (no roasting of the peppers). We added the Seranno Cream as an alternative topping.

Note from the Diva

The Cooking School forum has a tutorial on Roasting Bell peppers: CLICK HERE Roasting & Sweating Bell Peppers

List of Ingredients

1/4 cup olive oil 1 cup chopped onions 1 tsp fennel seed 1/4 tsp thyme 1/2 bay leaf 1/2 tsp garlic, minced 1 T fresh chopped basil 6 red bell peppers, Roasted,skinned, & cored 3 jalapenos, minced 1/4 cup flour 5 cups chicken stock 1/4 cup tomato puree (We use tomato sauce) 1 cup heavy cream (we often use half and half) Salt and Pepper to taste Garnish with 1/4 heavy cream & chopped cilantro Serrano Cream For variation I have used this recipe instead of garnishing with plain sour cream (can be made 1 day ahead and refrigerated) 3 fresh serano chiles or jalapenos, seeded and chopped fine (wear rubber gloves) 1 large garlic clove, minced and mashed to a paste w/ ½ tsp salt ½ cup crème fraiche or sour cream

Preparation

In heavy saucepan, heat oil over medium heat. Add next 8 ingredients. Saute vegetables over low heat for 10-15 minutes. Add flour and stir. Cook over low heat for 10 minutes to cook the flour. Add chicken stock and tomato puree. Whisk until smooth. Cook over low to medium heat partially covered for 45 minutes. Reduce by 1/2 to 3/4. Puree in a blender or food processor. Return the puree to a pan and add cream. Simmer 10 minutes. Adjust seasoning. Garnish with reduced cream and chopped cilantro. Reduced Cream 1/2 cup heavy cream simmered - stirring consistently to prevent scorching until reduced to 1/4 cup. Alternative Serrano Cream In a blender, blend together the chiles, the garlic paste, and the sour cream until the mixture is combined well. (be careful not to overblend if using crème fraiche as the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. May be made one day in advance, kept covered and chilled; bring to room temperature before serving Drizzle over each bowl of soup at serving time and garnish with chopped cilantro.

Number of Servings: 4

Cookbook Category
Soup-Hot

General Cooking/Prep Method
Stovetop

Extra Features of Recipe
Difficulty Level-Moderate

Good for Season/Celebration/Holiday
Winter

Tested & Approved Recipe
Yes!