Hungry for More: Roasted Red Pepper Soup

With our midwestern weather in this transition from fall to winter, you never know what the next day will bring. It’s not uncommon to have a day where it’s almost 60 degrees out and only 24 hours later, it’s 30 degrees or less. On those cold days when you wish, only for a moment, that you lived right on the equator you want anything that can warm you right back up. As far as food goes, there’s nothing better than a nice and hot bowl of soup.
And we’re not talking about just any bowl of soup, this week on Hungry for More, host Jim Manney and Monte’s head chef Christian D’Agostino show us how to make a roasted red pepper soup that will delight every tastebud in your mouth.
It does this by having a mixture of a little heat from some chili paste to a bit of sweetness from a bit of honey. The goodness doesn’t stop there. To stop off this spicy, sweet and flavorful soup they add some andouille sausage for garnishing.
So watch and learn as they make this body-warming roasted red pepper soup so on those chilly fall turning into winter days, the cold won’t seem so bad anymore.

   ROASTED RED PEPPER SOUP
2 roasted red peppers-peeled and seeded
2 raw red peppers- seeded and rough chopped
1/2 cup yellow onion rough chopped
1 tablespoon gartlic chopped
1 teaspoon sambal olek( indonesian chili paste)
2 tablespoons honey
1 quart chicken stock
1/2 cup heavy cream
2 oz roux( butter and flour mixture for thickening)
Sliced andouille sausage as garnish- optional
2oz unsalted butter
In sauce pan saute butter with onion and garlic 5 minutes on medium heat.  Add all peppers, stock, sambal and honey then simmer for about 20 minutes on medium heat.  In corporate roux with whisk then add cream.  Bring to simmer then puree with handheld blender or food proccessor or blender.  Put through fine strainer and season with salt and pepper.  Garnish with andouille sausage and enjoy.  Makes 6-8oz bowls.

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