Soup Week: Red Bell Pepper Soup - WCAX.COM Local Vermont News, Weather and Sports-

Soup Week: Red Bell Pepper Soup

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Chef Robert Barral from Cafe Provence in Brandon shows us how to make the perfect Valentine's Day soup.

Roasted Red Bell Pepper Soup

Serves 4


Spanish onions (diced) 2 cups

White bottom mushrooms 1 cup

Vegetable oil 2 oz

Vegetable stock 1 quart

Red Bell pepper 2

Heavy cream 1 cup

Butter ½ cup

Flour ½ cup

Salt and Pepper To Taste

For the bell peppers:

Place the red bell peppers on top of an open flame and burn the skin all around. At the end of the process place the red pepper in a bag and let steep for 10 minutes. Remove from the bag, rinse off the burned skin under running water. Split the red bell pepper in half, remove the seeds and place in the blender. Blend until smooth. Remove from the blender and reserve for adding to the soup at the end.

Make the soup:

Sweat the diced onions in hot oil until golden brown. Add the mushrooms and cook them with the onions until all the liquid be completely evaporated. Pour the vegetable broth on top and bring to the boil. Mix the butter and the flour together until the paste is very homogenized. Add the "beurre Manie" to the broth and mix well. Let simmer for 15 minutes to cook the flour and add the red bell pepper puree with heavy cream. Simmer gently for 20 minutes, strain the soup through a fine strainer.

Finish and serve the soup:

Bring the soup to a boil, place it in bowl add the chives maple yogurt syrup and serve immediately.

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