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Roasted Red Bell Pepper Soup


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#1 Felix Furbush

Felix Furbush

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Posted 28 February 2017 - 03:01 PM

2 1/2 lbs of Red Bell peppers
1 cup of minced shallots
2 cloves minced garlic
1 TBS of extra virgin olive oil
1 QRT(or more) vegetable stock
2 TBS of red wine vinegar
1/4 tbs of cayenne pepper
1/2 cup of half and half..
1 TBS fresh chopped thyme
Salt & Pepper to taste


Halve, seed, and rinse bell peppers, and place in broiler(skin side up) for 15-20 minutes.
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When done place in large glass bowl, and cover with cling wrap. Let "steam" for 30 minutes. After 30 minutes rest, peel skins off the peppers. Set peppers aside.

In a heavy pot or Dutch oven heat olive oil then add garlic, shallots, and thyme...
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Sauté for 3-5 minutes, then add peppers.. Continue for an additional 5-10 minutes then add vegetable stock. Bring to a boil, then lower heat to simmer, and continue for 30 minutes...

After 30 minutes add cayenne, half an half, then blitz with an immersion/stick blender till smooth.
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Allow to simmer for and additional 20 minutes before serving.... I like to add minced Basil, and eat with warm crunchy bread...

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Yes I say "blitz" so get over it, and fuck off!

Edited by Major Stoner, 28 February 2017 - 03:10 PM.


#2 Augie1991

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Posted 28 February 2017 - 05:16 PM

Looks awesome! Need to try...

#3 Felix Furbush

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Posted 01 March 2017 - 08:21 PM

I gotta tell you.. this recipe is interchangeable with most veggies... I'm making tomato soup tomorrow


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