Roasted Red Pepper Cream Soup

Recipe Ingredients

6 cups	1422ml	Red bell peppers (large)
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Coarsely-chopped onions
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Chopped basil
		Salt - to taste
1/4 teaspoon	1.3ml	Cayenne pepper
		Freshly-ground black pepper
4 cups	948ml	Chicken stock
1 cup	237ml	Light cream
		Basil chiffonade - for garnish

Recipe Instructions

Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.

Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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