Cream Of Roasted Red Pepper Soup

Recipe Ingredients

6		Red peppers - stemmed, seeded,
		And cut into quarters lengthwise
		Olive oil - as needed
3 cups	438g / 15oz	Diced peeled potatoes
2 cups	125g / 4.4oz	Diced red onion
1 cup	110g / 3.9oz	Diced celery
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Chili powder
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/4 cup	15g / 0.5oz	Unbleached flour
4 cups	948ml	Vegetable stock - divided
1/4 cup	59ml	Dry sherry
1 cup	237ml	Soy milk
		= (rice milk or other non-dairy milk)
		Garnish
		Basil-Spinach Puree - (see recipe)

Recipe Instructions

Place the red peppers, skin-side up, on a cookie sheet. Using your fingers, coat the skins with a little of the olive oil. Place the peppers under the broiler and broil for several minutes or until the skin has charred and blackened. Remove the cookie sheet from the oven, place the peppers in a brown bag, and allow them to cool in the bag for 15 minutes. Remove the peppers from the bag, remove and discard the blackened skins, place the peppers on a plate, and set aside.

In a large pot, saute the potato, red onion, and celery in olive oil for 10 minutes or until lightly browned and soft. Add the garlic, chili powder, paprika, salt, and white pepper, and saute an additional 2 minutes. Sprinkle the flour over the top of the vegetables, stir well, and cook an additional 1 minute. Remove the pot from the heat.

Transfer the roasted red peppers and sauteed vegetables to a food processor. Add 1 cup vegetable stock and puree until smooth. Transfer the puree back to the large pot, add the remaining vegetable stock and sherry, and simmer over low heat until heated through. Stir in the soy milk, taste, and adjust the seasonings as needed.

Garnish individual servings with a drizzle of the Basil-Spinach Puree for added color and flavor.

This recipe yields 8 to 10 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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