Ingredients
2 tablespoons extra virgin olive oil, plus a drizzle for serving
1 medium onion, chopped
1 large carrot, peeled and chopped
Salt, preferably kosher
4 plump garlic cloves, green shoots removed, minced
1 tablespoon tomato paste
2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
2 teaspoons sweet paprika
1 pound russet potatoes (about 2 medium), peeled and diced
2 quarts chicken or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
Freshly ground pepper
For garnish (optional):
Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
Slivered basil leaves or chopped fresh thyme leaves
Steps
1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
2. Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.
3. Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.
Yield: Serves six to eight
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Roasted Red Pepper, Garlic And Potato Soup
Echo Valley Ranch & Spa (British Columbia, Canada)
Master Chef Kim Madsen
Serves 4
1 Medium Garlic Bulb
2 Medium Leeks, sliced
1 Cup (250 ml) Water
4 Medium Potatoes - Diced
1 Litre (4 Cups) Chicken Stock
2 Teaspoons Chopped Fresh Thyme
2 Large Red Bell Peppers
2 Tablespoons Chopped Fresh Chives
Place the whole, unpeeled garlic bulb on an oven tray and bake in a
preheated oven at 350 for about 50 minutes, or until garlic is soft. Cool
the garlic for 10 minutes, then cut it in half and carefully squeeze out the
pulp.
Combine leeks and the water in a large pot, cook on medium high heat for
about 5 minutes or until the water has evaporated, ensure you continue to
stir during this time. Once the water has evaporated, add the garlic pulp,
the potatoes, chicken stock and thyme, simmer uncovered until the potatoes
are soft.
Chop the red peppers into quarters, making sure you remove the seeds and
membranes. Grill the peppers, skin side up under the broiler until the skin
blisters, take out of oven and peel skin. To make peeling easier put the
peppers into a plastic bag while they cool, removing the skin will be easier
once they are cooled.
Add peeled peppers to the potato mixture, puree either in a blender or with
a hand blender (be careful if the soup is really hot as it will expand when
you blend) Strain through a sieve if so desired. Return the soup to the pot
and stir until hot. Serve with chives and a dollop of sour cream if you wish
This soup can be thinned with a little extra water if so desired. It can
also be made up to two days before, however it is not recommended to reheat
in the microwave. Refrigerate any unused portions or freeze.
(source)
