Roasted Red Pepper and Potato Soup
4 large red bell peppers
1 large golden or red potato (peeled and diced)
1 large yellow onion (diced)
4 fresh garlic cloves (minced)
4 cups vegetable broth
1/4 cup heavy cream
4 tablespoons butter
cayenne powder (to taste)
sea salt and pepper (to taste)
To roast the peppers, blacken them on a grill or holding over a gas stove flame or broil in your oven. Turn the peppers often to ensure they blacken evenly on all sides. Once the peppers are blackened, place them in 1 or more paper bags and fold the tops close. Let the peppers rest in the paper bags for 10-15 minutes. This helps to loosen the pepper skins. Once the peppers are ready, gently remove the skins, seed and dice.
Heat the 4 tablespoons of butter in a saucepan, over medium heat. Add in the diced onion and cook until the onions become translucent, about 5 minutes. Add in the roasted diced peppers, diced potatoes and minced garlic and cook while stirring frequently for 3-5 minutes. Add in the vegetable broth and bring mixture to a boil. Immediately reduce heat to a low simmer and cook until potatoes are tender.
Ladle half of the soup mixture into a blender or food processor and puree until smooth. Return pureed mixture into saucepan and add in the heavy cream, as well as the cayenne powder, sea salt and pepper to taste. Stir well to blend and cook for an additional 3-4 minutes over medium heat. Transfer into a large serving bowl or individual serving bowls and serve with an added optional garnish of fresh chopped parsley. Makes 4 servings.