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Roasted Red Pepper Cream Soup (5) A delicious blend of roasted red peppers, onion, garlic, basil and light cream.
This can also be made with jarred roasted red peppers, but definitely worth the effort to roast them.
by Hag chef · published 2004-01-22
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06 Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
07 Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
08 Cook 3 minutes over high heat.
09 Stir in stock and 1/4 cup cream and bring to a boil.
10 Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
11 Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
12 Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.