Red Pepper Potato Soup
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Butter1.5 cups
Onion (chopped)1.5 cups
Celery (chopped)6 cloves
Garlic (minced)8 cups
Chicken Stock (divided)1 tsp
Salt1 tsp
Ground Black Pepper1.5 cups
Carrot (chopped)1 tsp
Ground Nutmeg1 tsp
Cinnamon1 tsp
Dried Sage1 tsp
Ground GingerDirections:
1
Grease a baking sheet
2
Preheat an oven to 425 degrees F (220 degrees C)
3
Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes
4
Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper
5
Immediately plunge the pepper a small bowl full of ice water for 2 minutes
6
Slice the pepper in half
7
Remove and discard the skin
8
Chop the flesh into small pieces
9
Set aside
10
While the pepper roasts, melt the butter in a large pot over medium heat
11
Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes
12
Pour 3 cups of the chicken stock into the pot; season with salt and pepper
13
Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon
14
Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes
15
Add the roasted pepper, sage, and ginger
16
Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes
17
Serve hot