Recipe: Creamy Pepper Soup

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Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...

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A smooth, slightly rich soup that perfectly captures the summertime flavor of sweet bell peppers. You can use either red or yellow peppers – or a combination of both! This lily doesn’t need much gilding, although some homemade garlic croutons would be mighty tasty on top…

(serves 4)
Creamy Pepper Soup

3 tbsps but­ter

6 sweet red or yellow pep­pers, cut up roughly

1 white onion, quar­tered

4 cloves gar­lic, cut up roughly

A good dol­lop Marsala wine or brandy

Chicken stock to cover veg­eta­bles

2 tsps dried thyme, or 1 tbsp fresh thyme leaves

1/2 cup heavy cream or creme fraiche

Method

Melt but­ter in a heavy saucepan and saute pep­pers, onion and gar­lic until slightly soft­ened.

Add Marsala and sim­mer high till alco­hol is reduced by half.

Add chicken stock to cover veg­eta­bles, and sprin­kle in thyme. Sim­mer high until pep­pers are soft, per­haps 20 min­utes.

Blend with a hand blender, then push through a sieve into a clean pan.

When ready to serve, heat again and whisk in cream.

What’s your favorite soup recipe?

This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.

Photo Credit: Avery Curran

 

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