Roasted Red Pepper Soup

By bdfoley

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

15 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Roasted Red Pepper Soup

This recipe makes 40 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset
  • Preparation time: 30min
  • Cook time : 20min
  • Portion size: 40

Adapted from a banquet book so makes a bit, adjust as needed. Served to PC party at convention to rave reviews :)

Ingredients

  • 4 L 4Lchicken stock
  • 2 lb 2lbred peppers
  • 2 units 2unitsshallotshallots, finely diced
  • 2 2cloves garlic, minced
  • 1 tsp 1tspolive oil
  • 1/4 cup 1/4cupcornstarch slurry
  • 1/2 oz 1/2ozliquid smoke

Preparation

Roast peppers whole on bbq until black, remove and wrap in plastic (saran wrap)until cool. When cooled the skin and seeds will peel off with ease. Puree in blender and add to stock. Saute shallots and garlic in oil and add, the 1/2 ounce of liquid smoke is optional but I prefer it. Let simmer for 15min or so to let flavours blend. Stabilize with slurry (cornstarch and water). A quick dollop of sour cream goes well with this soup. One of my favourites to impress.

Source : bdfoley

Related content

Contests

All contests

Connect with Us



Most popular

New videos