Creamy Red Pepper Soup
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 tbsps
Olive Oil2 tsps
Thyme Leaves (chopped fresh)6 cups
Chicken Broth1 cup
White Wine (dry)1 tbsp
Sugar1
Salt1 cup
Mascarpone CheeseDirections:
1
Watch how to make this recipe
2
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat
3
Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes
4
Add the broth, bell peppers, potato, wine, and sugar
5
Bring to a simmer over high heat
6
Decrease the heat to medium-low
7
Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes
8
Cool the soup slightly
9
Using an immersion hand blender, puree the soup in the pot until it is smooth
10
Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids
11
Season the soup, to taste, with salt and pepper
12
Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat
13
Add the bread cubes and saute until they are crisp and golden, about 8 minutes
14
Ladle the soup into bowls
15
Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons
16
Sprinkle with pepper and serve