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60+ Minutes |
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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Base: Vegetables / Course: soup / Difficulty: Expert / Preparation Time: 60+ Minutes / Number of Servings: 6 |
Recipes with Roasted Red Pepper Soup
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Directions: 1. Deseed the red peppers and cut into small pieces. Saute in a covered sauce pan with 1 tablespoon olive oil for about 10 minutes. This is an easy way to get roasted red peppers. While this is happening proceed to the next step.
2. In a large pot over medium heat, heat the olive oil. Add the onions and fennel, toss to coat the vegetables with oil, and cook, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the garlic and cook, stirring, for another 2 minutes.
3. Season the vegetables with salt and pepper, add the red peppers, potato, tomato paste, and chicken broth, and stir. Bring to a boil, then reduce the heat and simmer for 25 minutes. Transfer the soup in batches to a food processor or a blender and pure'. Adjust the seasonings to taste. Serve with Parmesan cheese on top.
Serves 6
Wine suggestion: Bianco di Custoza
| Ingredients:
1 chopped potato, baking
3 sliced bell pepper, red
217/10000 Ounce(s) salt
217/10000 Pound(s) minced garlic
4/23 Ounce(s) fennel seed
1/2 sliced onion, yellow
1 1/4 Ounce(s) tomato paste
97/1242 Quart(s) olive oil
44 Ounce(s) chicken broth
163/5000 Pound(s) parmesan cheese
Comments: Like Trattoria Restaurant type |
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