I recently made this for a little dinner party and it was a huge hit. I originally got the recipe from a co-worker, she’d bring it for lunch and it always smelt so good! I made it in advance and it was brilliant! Pull out the jars the day of the dinner party, reheat in a pot. YUMM!
6 large red peppers (or orange/ yellow)
1 medium – large cooking onion
3-4 cloves finely minced garlic
2- 3 tbsps butter (sometimes I use olive oil instead, for a lighter version)
2 cups chicken broth
cayenne to taste
salt & pepper
1. BROIL your peppers.
If you have never broiled before they should look like this. Line a baking sheet with tin foil – things are about to get messy. Wash and dry your peppers and place them on the baking sheet. Make sure they each have some space they’ll need some room to broil nicely. Turn your oven to broil – high. The peppers will burn, you need them to be black to get the skin off nicely you want to get rid of all the skin or you’ll have skin bits in your soup… gross. Rotate the peppers until they are back all over. Remove from oven to cool.
TIP: trim the stems before putting them on the sheet, if you don’t longer stems will burn like a cigarette and leave a nice pile of ash for you to deal with later – been there done that – don’t wanna do it again!
2. SAUTÉ your onions and garlic.
While the peppers are cooling. Melt your butter in a large pot, (I make the rest of the soup in there) add your onions and garlic. It doesn’t matter if the onions are a little big its all going to get puréed anyway. But you do not want to get a chunk of garlic in your soup, so mince that. Sauté until translucent and fragrant.
3. SKIN and DE-SEED the peppers.
You’ll notice the burntness comes off REALLY easy. Get it all off, all of it! You’ll also want to remove all of the seeds. The seeds won’t blend at all so you definitely do not want any seeds remaining.
You can rise the peppers to get rid of the seeds, but then you’re getting rid of all the good juices. So, only rinse what you have to.
4. BLEND. Add the peppers, and broth to the onions. Emulsify all ingredients. If you don’t have an emulsifier you can transfer everything into a blender and do that.
5. BOIL. Bring soup to a boil. Add Cayenne, Salt & Pepper to taste.
TIP: Remember that the longer you boil cayenne for the hotter it gets.