- 4
Ingredients
- 3 Tablespoons extra virgin olive oil
- 4 ounces pancetta or smoked bacon, chopped
- 1 medium yellow onion, chopped
- 2 medium Yukon Gold potatoes, diced
- 2 lbs. roasted red bell peppers, coarsely choppped (or 2 store bought roasted peppers in jars, drained)
- 4 Cups low sodium chicken STOCK ( one 32 ounce container)
- 2 bauy leaves
- 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 1/2 cup heavy creme or half and half
- 2 Tablespoons butter.
- Kosher salt and freshly ground black pepper to taste, drizzle of extra virgin olive oil for serving
Preparation
Step 1
1. Heat oil in sauce pan, add pancetta and cook about 5 minutes, or until almost crisp.
2 Add Onion and potatoes. Cook an additional 5 minutes, stirring occasionally.
3 Add bell peppers and saute' for 2 min.
4 Add chicken stock, bay leaf and thyme. Simmer over medium low heat for about 30 minutes.
5 Check for seasoning. Add salt and pepper to taste, if needed. Remove bay leaves and thyme stems from soup. Use an immersion blender to puree soup to desired consistency (or use a food mill or food processor).
6 Add the Creme and butter. Heat through and stir to incorporate. Ladle into serving bowls. Drizzle with olive oil and serve.
Cook's note:
If , making ahead, do not add the creme and butter until the soup is reheated and ready to serve.
Can serve hot or cold....
top with sour cream, and caviar
or, grilled shrimp, or micro greens and sour cream.