Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup crumbled Ballyhooly blue cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Roast the red bell peppers over an open flame or in the oven until the skin is charred. Place them in a bowl and cover with plastic wrap for 10 minutes. Peel the skin and remove the seeds.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until soft.
3. Add the flour and stir until the mixture is smooth.
4. Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
5. Add the roasted red peppers and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Return the soup to the pot and add the heavy cream and crumbled Ballyhooly blue cheese. Stir until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 37g
- Carbohydrates: 12g
- Protein: 12g
Substitutions for ingredients:
- Ballyhooly blue cheese can be substituted with any other blue cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use roasted yellow or orange bell peppers instead of red for a different flavor.
- Top with croutons or bacon bits for added texture.
Tips and tricks:
- Be careful when blending hot soup, as it can splatter and cause burns.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, add more flour to thicken it.
Food safety advice:
- Make sure to thoroughly wash the red bell peppers before roasting them.
Food history:
- Blue cheese originated in the United Kingdom in the 17th century.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a starter or as a main dish.
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