Roasted Red Pepper Soup

[COOK TIME: 30 MIN]

Ingredients

5 Roasted Red Peppers, sliced

2 tablespoons Butter

1 Onion, chopped

3 Ribs of Celery, chopped

3 Carrots, peeled and chopped

4 Small Red Potatoes

1 teaspoon Fresh Flat Leaf Parsley, chopped

1 tablespoon Fresh Thyme, chopped

½ teaspoon Fresh Chives, chopped

2 tablespoons Sherry

4 cups chicken stock

Directions

For Roasted Peppers:

Preheat oven on low broil setting

Cut red peppers in half

Place on a greased baking sheet cut side down
Brush olive oil on skin to coat thoroughly

Broil in preheated oven and watch for charring of the skin, about 10-15 min

Remove sheet from the oven, with tongs, put peppers in a bowl

Set the bowl in a brown paper bag

Fold over the top of the bag to seal, allow peppers to rest for about 10 min

Remove skins and seeds from peppers and slice

For Soup:

Melt 2 tablespoons of butter in a large pot, add the onion, celery, carrots, and potatoes.

Cover with chicken stock and simmer for 10-15 min.

Add peppers, herbs, and 2 tablespoons of cooking sherry and allow to simmer for 5-10 more min, until veggies are tender.

Place mixture in a blender a little at a time and blend until smooth.

*********************************************************************

I had looked through a number of different recipes for

roasted red pepper soup

Many of them had steps that seemed a bit excessive

I was looking for something simple and flavorful

So instead I developed my own version of this soup

and am very pleased with the results

The additional veggies only enhance the sweet, smoky pepper flavor

and the herbs bring a hint of something in the background

a well balanced taste and texture =]