Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients:
6 large red bell peppers
1 tablespoon olive oil
4 tablespoons (½ stick) butter
1 large sweet onion, chopped
1 large leek (white part only), well washed and chopped
3 small Yukon Gold potatoes, peeled and cubed
4 cups Basic Chicken Stock
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream

Directions:
POSITION a rack in the top of the oven and preheat to 475°F. Line a baking sheet with
foil.
Halve the bell peppers lengthwise, discard the tops, and remove the seeds. Cut the
halves in half lengthwise again and toss with the olive oil. Place the peppers, skin side
up, on the prepared pan.
Roast the peppers until some of the skins are blistered, about 10 minutes. Remove the
peppers from the oven and wrap the foil in the pan around them. Let stand for 20
minutes.
Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion
and leek and cook until tender, about 10 minutes. Add the potatoes, stock, salt, and
black pepper. Bring to a boil and simmer, covered, until the potatoes are tender, about
30 minutes.
Peel the bell peppers and finely chop. Add them to the potato mixture.
Working in batches, puree the mixture in a blender. Return the soup to the pot and heat
just until warmed through. Do not boil.
Divide the soup among 6 bowls. Spoon the sour cream into a small resealable plastic
bag. Snip one corner. Pipe the sour cream into each soup.
bread
HERBED BISCUIT MUFFINS
I USE CAKE FLOUR IN PLACE OF ALL-PURPOSE FLOUR IN THESE MUFFINS TO GIVE THEM A
TENDER, BISCUITLIKE CONSISTENCY. A LITTLE SUGAR BRINGS OUT THE FLAVOR OF THE
HERBS.
Makes 12
2½ cups sifted cake flour