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Roasted Red Bell Pepper and Potato Soup
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Ingredients:
8 ounces Baby Dutch Yellow Potatoes washed and cut in half
1 tablespoon Olive Oil
4 ounces Yellow Onion peeled and sliced
1 teaspoon Roasted Garlic
? bunch Thyme (Fresh) left whole and tied
1 jar Fire Roasted Sweet Red Bell Peppers drained (15.5 ounces)
16 ounces Chicken Stock good quality
8 ounces Heavy Cream
5 ounces Milk
2 tablespoons Basil (Fresh) chopped
Salt and Pepper to taste
Instructions:
Serves 4
1. Bring a stockpot of water to a boil.
2. Add the potatoes, reduce to a low heat and cook until tender. Reserve potatoes on stovetop until later step in the recipe.
3. In a large soup pot add oil and butter and heat over medium heat. Saute the onions and thyme for 10 minutes then add the garlic.
4. Lower heat to a medium low. Continue cooking for 5 minutes.
5. Add the roasted peppers and chicken stock and bring to a boil. Reduce heat to a simmer.
6. Remove the whole thyme sprigs. Add basil, milk and heavy cream. Simmer for 20 minutes. 7. Puree the mixture with either a hand held emersion blender, in a food processor or a blender.
8. Meanwhile, drain potatoes, reserving 2 cups of the liquid. Puree the potatoes and reserve liquid with a food mill. Add the pureed potatoes to the soup base. Stir ingredients thoroughly.
9. Allow to simmer for 10 minutes. Adjust seasoning to taste |
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