Week #8 - Red Pepper Soup

Hey guys! This is my first time doing a pureed soup. I don't know what made me think of searching for red pepper soup, but I found a recipe on allrecipes that looked pretty good. I was kind of afraid of the whole puree aspect, but I don't know why. It was easy. I pretty much followed this recipe exactly.

Ingredients

• 2 tablespoons butter
• 4 red bell peppers, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 24 fluid ounces chicken broth
• 1/2 cup heavy cream
• 1/8 teaspoon ground black pepper

Directions

1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. 
2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
3. Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes. 

Those weird-looking white-ish things are the parmesan shavings.

It came out great! I think I was extra impressed because, since the soup was smooth, it seemed more "professional" to me rather than homemade. I served it with some sour cream and parmesan cheese shavings, neither of which would float on top for a pretty picture, and some french bread. I would definitely make this soup again on a cold fall evening.

Rating: 4/5