Tuesday, June 22, 2010

roasted red pepper and potato soup

The flavours from the roasted red pepper, garlic and onion make this soup extremely tasty. The blended potato gives it its creamy texture without all the fat of a traditional cream-based soup while the cayenne pepper gives it a little kick. Enjoy.

Here's what you'll need (about 6 servings):
  • 900 mL organic free range chicken broth
  • 3 tbsp extra virgin olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 5 medium white potatoes
  • 1 package roasted red pepper anti-pasto
  • 1/2 cup cream
  • sea salt
  • fresh ground pepper
  • cayenne pepper
Prep work (about 10 minutes):
  1. Wash and chop the potatoes into quarters.
  2. Mince the garlic and dice the onion.
Here's what to do (about 35 minutes):
  1. In a large pot over medium heat, saute the onions and garlic in olive oil until onions are soft (about 10 minutes)
  2. Add chicken broth and increase heat to medium-high.
  3. When the broth begins to boil add the potatoes and roasted red pepper.
  4. Boil potatoes until soft (about 20 minutes).
  5. Remove from heat and allow to cool for about 10 minutes.
  6. Add contents of pot into a blender and blend until smooth. Ensure your blender can tolerate the heat otherwise you will need to wait for the soup to cool completely. If the soup doesn't all fit in the blender then blend multiple cycles, storing blended soup in a separate pot.
  7. Combine all blended soup and add salt, pepper and cayenne pepper to taste.
  8. Allow soup to simmer over low heat for one hour.
  9. Ten minutes before serving add the cream and stir thoroughly.
  10. Serve and garnish with fresh ground pepper, more cayenne pepper or parsley.
  11. Unused portions can be refrigerated up to 24 hours or frozen for future consumption.

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