FIRE-ROASTED PEPPER CREAM SOUP

We'll be honest, we have not tried this soup, but from the ingredients list it looked really yummy.  So we are asking that after you take the first bite you let US know how it is!

FIRE-ROASTED PEPPER CREAM SOUP

(Taken from the All New Square Foot Gardening Cookbook)

Serves 4

12 medium sweet, mild red peppers such as bell or banana peppers

 (or you can use any color pepper, it will be just as flavorful, but not quite as colorful).

Oil

1 large super sweet onion, chopped

3 T butter
2 garlic cloves, chopped
2 1/2 cups chicken broth
1 cup half/half
Salt and freshly ground pepper to taste

To roast peppers - Prepare a fire in a grill or preheat the oven to 425 degrees.  Coat the peppers with oil.  Roast, broil, or grill over indirect heat, turning occasional;y, for about 15 to 20 minutes.  Until the peppers are tender and the skins are blackened in places. Put the peppers into a large plastic bag and close the bag.  Let stand for 15 minutes.  Take the peppers from the bag and remove pepper stems and discard the cores and seeds.  Peel the skins.

Saute the onion in the butter in a large saucepan over medium heat for 8 minutes until tender.  Add the garlic and saute for 2 minutes longer.  Add the peppers and chicken broth.

Bring to a boil; simmer for 2 to 3 minutes.  Add the salt and pepper.  Cover and simmer for 5 minutes.  Add the cream.

Transfer to a food processor or blender and puree in batches.  Return the soup to the pan and heat through.

OUR NOTES:  As I typed the recipe a couple of things we would do as we prepared this recipe:  We would use Pacific Veggie Broth and add more garlic (cuz we are garlic lovers). 

Have fun with this, let us know how it is, and any additions or changes you made!!!  Thanks and enjoy this beautiful fall day!