Roasted Red Pepper & Cauliflower Soup By Joanne Burns Gionet 3 medium sweet red peppers, roasted until charred, skinned, seeded and roughly chopped 2 tablespoons butter or olive oil 1 small onion, chopped 1 clove garlic, minced 1 medium cauliflower, trimmed and cut into pieces 4 cups organic or homemade vegetable broth 1/2 teaspoon freshly ground pepper 1 teaspoon kosher salt 1/2 cup cream (1/2 & 1/2 or heavy cream) 1/4 cup chopped fresh basil fresh basil leaves for garnish 1. In a Dutch oven, heat butter or olive oil and cook onion until it begins to soften; add garlic and cook and stir for about 2 minutes. Add cauliflower and roasted red pepper to pot and cook, stirring often for 2 to 3 minutes. Add vegetable broth and salt & pepper. Cover, bring to boil. Reduce heat and simmer for 20 minutes; remove from heat. 2. With an hand-held immersible blender, puree the ingredients until smooth. Return to medium heat and add the cream. Stir until it is hot but not boiling. Stir in basil and taste to adjust seasoning. Garnish with basil leaves. Serves 6. Notes: You can omit the cauliflower and and two extra peppers instead... For a more intense peppery flavour, add less cream.
Posted on: Mon, 15 Sep 2014 22:57:24 +0000
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