Roasted Pepper Soup

Celebrate Hipcooks

serves 6

2 red and 2 yellow bell peppers
1 medium-sized onion, roughly chopped
4 carrots, roughly chopped
4 celery spears, roughly chopped
1 garlic clove, roughly chopped
olive oil
Tabasco, optional

 

Preheat oven to 450°F

Roast the peppers in the oven by placing them directly on the top shelf, with a foil-lined baking tray on the shelf below to catch any juices that may fall. Check half-hourly to rotate the peppers so that they cook on all sides. (Here’s where your kitchen starts smelling quite yummy.)

When the peppers are finished (they’ll take about 40 minutes), take them out of the oven and into a bowl that you can cover tightly. If you do not have a lid, then plastic wrap is fine. The bowl will steam up immediately, which is excellent, because the peppers will finish cooking and the steam will loosen the peppers from their skins. When cool, peel them, seed them in water, reserve the juice and set aside.

In a pot over medium heat, add a bit of olive oil and sweat the onions, carrots, celery and garlic until just tender, and then cover with water. Raise the heat. Once the water has reached a boiling point, take the pot off the heat. Cool slightly and blend in two batches.

While the first batch is going, add the peeled roasted yellow peppers. When liquid, pour back into a pot and season to taste. How about a shake of Tabasco sauce? While the second batch is going, add the red pepper. Pour this into a separate pot and season. They are now ready to be gently reheated and served.

Use two ladles to create interesting and lovely shapes. For a yin-yang, pour simultaneously using ladles on opposite sides of the bowl. Give a sharp, brisk tug on the bowl in one direction to encourage a beautiful yin-yang shape. Decorate with dollops of fresh pesto for the eyes. Lucia prefers a heart. To make a rad pesto, see the recipe in this blogsite!

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