Hungry for More: Red pepper soup warms chilly spring daysThere’s no doubt that winter needs to be over already. But, since the snow seems to insist on staying around longer, we need a way to stay and feel warm, and there’s no better remedy for that than Roasted Red Pepper Soup.
There’s no doubt that winter needs to be over already. But, since the snow seems to insist on staying around longer, we need a way to stay and feel warm, and there’s no better remedy for that than Roasted Red Pepper Soup.
This week on “Hungry for More,” host Jim Manney and Monte’s head chef Christian D’Agostino show us how to make this soup that will delight every tastebud in your mouth.
It does this by having a mixture of a little heat from some chili paste and a bit of sweetness from honey.
The goodness doesn’t stop there.
To top off this spicy, sweet and flavorful soup they add some andouille sausage as garnish.
So watch and learn as they make this body-warming Roasted Red Pepper Soup; on these chilly spring days, the cold might not seem so bad anymore.
ROASTED RED PEPPER SOUP
2 roasted red peppers, peeled and seeded
2 raw red peppers, seeded and rough chopped
½ cup yellow onion, rough chopped
1 tablespoon garlic chopped
1 teaspoon sambal olek (Indonesian chili paste)
2 tablespoons honey
1 quart chicken stock
½ cup heavy cream
2 ounces roux (butter and flour mixture for thickening)
Sliced andouille sausage as garnish (optional)
2 ounces 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.
Incorporate roux with whisk, then add cream.
Bring to simmer then puree with handheld blender, food processor or blender.
Put through fine strainer and season with salt and pepper.
Garnish with andouille sausage and enjoy.
Makes 6 8-ounce bowls.