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(Serves 4-6)

  • 4 large red bell peppers
  • 1 medium yellow onion, peeled and diced (about 1 cup)
  • 1 large russet potato, peeled and diced (about 1 1/2 cup)
  • 3 cloves garlic
  • 950ml chicken stock (or vegetable stock for vegetarian option)
  • 1/4 cup cream or milk
  • 3 Tbsp butter
  • Cayenne, salt and pepper to taste
  1. Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a large bowl and cover with cling wrap and let steam for 10 minutes or until skins are easily peel off. Peel off the skin, remove the seeds and chop roughly.
  2. Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.
  3. Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
  4. Purée the soup in a blender or food processor until very smooth. You may need to do this in batches.
  5. Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.