ROASTED RED PEPPER SOUP
4-6 servings
8 Red Peppers
4 Tablespoons of butter
4 shallots
8 garlic cloves
4 bay leaves
6 cups chicken stock
salt
pepper
Cayenne pepper (optional)
Preheat oven to 450 degrees F. Line a baking sheet with the peppers (use 2 sheets if necessary). Roast the peppers for 20 minutes.
Meanwhile, chop the shallots. Melt the butter on moderate heat in a dutch oven or heavy pot, add shallots to butter and saute until translucent. Use a garlic press to mince the garlic, add to shallots and saute for 1 minute (careful not to burn).
Add the chicken stock and bay leaves, cover, and let simmer on low heat.
When the peppers are charred after 20 minutes, take them out of the oven and put them in a bowl and cover with plastic wrap so they can steam for 10 minutes.
After 10 minutes, place the peppers on a large cutting board and let cool. Pull the stems out, peel the skin off the peppers, and take all the seeds out.
Add the peppers to the soup and simmer for about 20 minutes.
Remove the bay leaves from the soup.
Use an immersion blender to blend everything together (or carefully use a blender to puree the soup). Season with salt and pepper. Add Cayenne pepper if you want a little heat.
To make floating hearts in the soup: add little sour cream drops and drag a toothpick through the dot...voila...hearts!
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