Roasted Red Pepper Soup with Aioli and Garlic Croutons

By Howie

Ingredients

• Croutons:
• 12 slices day old french bread
• 2 large clove garlic, peeled and cut in half
• 2 tb olive oil
• Soup:
• 2 tb unsalted butter
• 2 tb olive oil
• 1 medium onion, peeled and finely minced
• 1/2 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 2 1/2 tb all-purpose flour
• 6 large red bell peppers, roasted and peeled, and diced (see recipe below)
• 5-6 cups chicken stock
• 1/2 cup heavy cream
• salt and fresh ground white pepper
• Aioli:
• 2 tsp garlic, mashed
• 1/3 cup all-purpose potato, cooked
• 2 extra large egg yolks
• 1 tsp sherry vinegar
• 3/4 cup olive oil

Preparation

Step 1

1) The croutons: Preheat the broiler. Rub each side of the bread with garlic and brush with olive oil. Place the slices on a cookie sheet and broil until lightly browned on both sides. Reserve.

2) The Roasted Red Peppers:

If charring the peppers outdoors, prepare the charcoal grill. When the coals are red hot, place the peppers directly on top of the coals and grill until the skins of the peppers are blackened and somewhat charred on all sides. As soon as the peppers are all done, remove them and wrap each pepper in a damp towel. Set aside to cool completely. When cool enough, peel off charred skin, core and remove all seeds. The peppers are now ready to be used in appropriate recipe.

If charring the pepper indoors: You may also roast the peppers indoors on either an electric or gas stove. For an electric stove, place the peppers directly on the coils of the burner over med-high heat to char on all sides. For a gas stove, pierce the peppers onto the tines of a long fork through the stem and end. Set over a medium-high flame and char on all sides. In both cases remove from the burner, wrap in a damp paper towel, cool and peel.

Roasted peppers will keep for several days in fridge, covered with olive oil, in tightly covered jar. You may also roast other varieties of bell peppers and fresh tomatoes in the same manner. Tomatoes do not need to be wrapped in a damp towel, just set aside to peel.

3) The Soup: In a heavy 4 quart casserole, melt the butter together with the oil over medium/low heat. Add the onion, carrot and celery and cook until soft but not browned, about 5 minutes. Add the flour and stir well into the vegetable mixture. Add the peppers and stock and simmer, partially covered, for 25 minutes.

4) Strain the soup and return the broth to the casserole. Puree the vegetables in a food processor until smooth and whisk the puree into the broth. Add the cream, season with salt and pepper and just heat through.

5) To serve, place two croutons in each of six shallow soup bowls and pour the soup over each portion. Garnish each with a dollop of aioli and serve hot.

6) Aioli: Combine garlic, potato, egg yolks and sherry vinegar in a blender. Add 3/4 cup olive oil by droplets and blend the mixture until thick and smooth. Taste and correct the seasoning by adding salt and freshly ground pepper.