Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, skin side up, and roast for 20-25 minutes or until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10-15 minutes.
3. Once the peppers are cool enough to handle, peel off the skin and discard it. Chop the peppers into small pieces and set them aside.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes or until the onion is translucent.
5. Add the flour to the pot and stir until it is well combined with the onion and garlic. Cook for 1-2 minutes or until the flour is lightly browned.
6. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Add the chopped roasted red peppers to the pot and bring the mixture to a boil.
7. Reduce the heat to low and let the soup simmer for 15-20 minutes or until the peppers are tender.
8. Remove the pot from the heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until it is smooth.
9. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 19g
Protein: 5g
Sodium: 750mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- Add a pinch of cayenne pepper or smoked paprika to the soup for a spicy kick.
- Top the soup with croutons, chopped fresh herbs, or a dollop of sour cream.
Tips and tricks:
- To make the soup creamier, you can add more heavy cream or puree it for a longer time.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating instructions:
- To reheat the soup, simply heat it up in a pot over medium heat until it is warmed through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped fresh herbs or croutons.
Garnishes:
- Chopped fresh herbs, croutons, sour cream, or grated Parmesan cheese.
Pairings:
- This soup pairs well with a crusty baguette or a side salad.
Suggested side dishes:
- A side salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or cream to thin it out.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to roast the red peppers until the skin is charred and blistered to ensure that they are fully cooked.
- Store the leftover soup in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Velouté is a classic French sauce made with a roux (flour and butter) and a light stock. This soup is a variation of that sauce, using roasted red peppers as the main flavor.
Flavor profiles:
- This soup has a rich and creamy texture with a sweet and slightly smoky flavor from the roasted red peppers.
Serving suggestions:
- Serve this soup as a first course for a dinner party or as a comforting lunch on a cold day.
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