This soup is almost done simmering. I added a little garlic and don't have any tarragon. I'm also trying out my immersion blender instead of putting it in the food processor. Hopefully, it's tasty, as it was very easy to make.
Red Pepper Soup
From Gourmet Magazine
6 large red bell peppers
2 onions, chopped
4 tablespoons unsalted butter
8 cups chicken stock or low-salt broth
1/2 to 1 teaspoon dried herbes de Provence
1 to 2 teaspoons finely chopped fresh tarragon
Dash of cayenne
Accompaniment: sour cream
Preheat broiler.
Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice.
Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes.
Purée soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force purée through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne.
Reheat soup.
Cooks' note:
·Peppers can be roasted 2 days ahead and chilled, covered.
Gourmet
October 1999
by Leslie Cohen, Loomis. CA
Want to see how other cooks rated and reviewed this recipe? Go tohttp://www.epicurious.com/recipes/food/views/Leslies-Red-Pepper-Soup-102395?mbid=ipapp
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