Soups: Roasted Pepper 02 by Recipe Cottage

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	Roasted Pepper 02

		Roasted Red Pepper Soup Pam cooking spray 8 red bell peppers 2 tbsp butter or mild vegetable oil 1 large onion, chopped 1 med carrot, scrubbed or peeled, and sliced 1 tbsp tamari or shoyu soy sauce 2 ripe tomatoes, peeled, seeded and chopped 3 cloves garlic, pressed or minced 1 tsp honey or sugar 4-5 c chicken or vegetable stock 1 c heavy cream or evaporated skim milk freshly ground pepper, to taste 2 tbsp cornstarch Preheat oven to 425 degrees. Spray a large cookie sheet with Pam, pierce each pepper with a fork, and bake 30-40 min, until the skin is mostly charred and tuhe peppers slightly collapsed. Cover with clean kitchen towels (this is important! It helps steam the skin off) and let cool to room temp. Core, seed, and peel the peppers. Cut in large pieces and puree in the food processor or blender. Heat the butter or oil on medium heat in a large skillet. When hot, add the onion and saute about 3 minutes, until it begins to soften. Add the carrot and saute another minute. Add the soy sauce and stir until it evaporates. (You can be a little lenient with this--I thought I'd die waiting!) Stir in the tomatoes, garlic, and honey. Turn up the heat to medium-high and cook, stirring, untiol most of the liquid evaporates. Scrape the whole lot into a heavy soup pot. Add 4 c stock and the red pepper puree to the onion mixture. Bring to a boil, then lower heat and simmer very slowly, uncovered, for 20 min. Reserve 3 tbsp of cream or milk and stir the rest into the soup. Turn the heat to low. Add salt and pepper to taste, and more soy sauce or honey if needed. Heat til very hot. Mix the cornstarch into the reserved milk or cream and stir this mixture into the soup. Cook 2-3 minutes, stirring, until there is no raw cortnstarch taste. Garnish with basil or parsley and toasted slivered almonds, if desired. NOTE: If you want to get really fancy, roast six yellow peppers when you cook the red ones. Puree seperately, cleaning the blender between batches. Boil the yellow pepper puree til reduced by half, and season with salt and lemon juice. Place in a squeeze bottle and carefully garnish the soup with pretty squiggles! Very impressive.