Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….
- 4 large red peppers (if you have a mix of yellow, orange and red, use them)
- 2 tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tbsp. sherry
- 1 tbsp. fresh lemon juice
- pinch of salt and pepper
- sweet basil
Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.
Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..
Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.
I love this soup…..it is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…
Oh yeah, it is also good as a chilled soup. True!
