Roasted Red Pepper Soup With Orange Cream Recipes

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
• Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Steps:

• Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
• Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
• In a mixing bowl, whisk all ingredients vigorously until light and creamy.

Steps:

• Heat oil in heavy medium saucepan over medium-high heat.
• Add shallots and sauté 5 minutes.
• Add red peppers with their liquid.
• Stir in sugar; sauté 2 minutes.
• Add 2 cups broth and simmer 5 minutes.
• Cool soup slightly.
• Working in batches, puree soup in blender. Return soup to pan.
• Bring to simmer; stir in orange juice.
• Thin soup with additional broth, if desired. Season with salt and pepper.
• Whisk whipping cream and orange peel in small bowl until slightly thickened.
• Season with salt and pepper.
• Ladle soup into bowls.
• Drizzle orange cream over.
• Sprinkle with basil and serve.

Steps:

• Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
• Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
• Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

Steps:

• Roast peppers: Turn burner to high.
• Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
• When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
• Repeat with remaining peppers.
• Seed peppers and chop coarsely.
• Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
• Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
• Cook 3 minutes over high heat.
• Stir in stock and 1/4 cup cream and bring to a boil.
• Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
• Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
• Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
• Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.