recipe: RED PEPPER SOUP

INGREDIENTS
6 large red peppers

3 carrots, peeled

4 shallots, peeled

1 pear, peeled

1 clove garlic, peeled

2 tablespoons olive oil

4 tablespoons butter

4 cups chicken stock

1 teaspoon crushed dried red pepper

Pinch of cayenne pepper

Salt and pepper to taste

Fresh tarragon or parsley

METHOD

1. Roast two of the red peppers directly over a gas flame or under the broiler. Roast until completely charred. Sweat the peppers and remove the skin. Remove seeds, drain on paper towels, and set aside until needed.

2. Thinly slice the remaining peppers, carrots, shallots, pear and garlic.

3. Sauté the sliced vegetables and pear in the oil and butter until tender, about 10 minutes. Add the stock, dried red pepper, cayenne pepper, and a dash of salt and black pepper. Bring to a boil and simmer, covered, for 30 minutes.

4. Puree the soup in a blender or food processor, adding one of the roasted red peppers. Force the pureed soup through a sieve, to remove the pepper skins. Pour the soup back into the pan and reheat.

5. Julienne the remaining red pepper and add to the soup.

6. To serve: garnish with fresh tarragon or parsley.
 
~ 6 Servings