CREAM OF ROASTED RED PEPPER SOUP

A favorite Winter soup here at our house is Roasted Red Pepper Soup. In Dothan AL there is a little bistro called the River Nile. This is where Andrew took Julie for their first date and the place where they were later married. They make a wonderful Roasted Red Pepper Soup, and I tried my best to duplicate it as not only is it a favorite of Julie’s but I loved it as well. I believe that this recipe comes as close to the original as you can get.

6 large red bell peppers
2 tablespoons olive oil

1/2 cup coarsely chopped onions
1 tablespoon minced garlic
1 tablespoon chopped basil
1/4 teaspoon cayenne
4 cups chicken stock
1 cup light cream
1/4 teaspoon cayenne pepper
1 tablespoon chopped basil

Salt and pepper

To roast pepper put them on a long handled fork or skewer and place them over high heat or stove burner or gas grill. Turn quickly to char skin evenly. When the skin is brown ad crackly remove from heat and place pepper in a bowl of ice water. Run under water and rub the skin off. You may also place them under the broil 4 inches below the element and turn to char each side.

Then combine peppers, oil, onions, garlic, basil, salt, pepper and cayenne in pot. Cook 3 minutes over high heat then stir in stock and 1/4 cup of cream and bring to a boil. Reduce heat to medium and simmer stirring for 7 minutes. Pour mixture into food processor or blender and process until smooth about 2 minutes. Return mixture to pot and add remaining cream, heat on medium to low heat before serving.

Serves 4 to 6