Roasted Pepper Soup

By á-48829

Ingredients

• 6 large red peppers
• 2 cups chopped onions
• 1 cup diced carrots
• 1 cup chopped fennel
• 3 cups chicken stock
• 1 cup dry white wine (optional)
• 3 tablespoons medium grain rice, like Arborio
• 2 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh rosemary
• Butter to finish

Preparation

Step 1

1) Preheat broiler

2) Arrange skin side up in a roasting pan:
6 large red peppers, quartered and seeded
(or 3 red, 3 yellow for contrasting colors at time of service) Peppers should lie flat, so press or trim if necessary.

3) Brush lightly with olive oil

4) Place under broiler cook till skins are blistered and blackened. Peel, cut a bit.

5) Heat soup pot, add olive oil, cook till tender but not browned
2 cups chopped onions
1 cup diced carrots
1 cup chopped fennel
Stir in:
3 cups chicken stock (can add more later if needed – you want a thick soup)
1 cup dry white wine
3 tbs medium grain rice, arborio
2 tbs chopped fresh basil
1 tbs chopped fresh rosemary

Cook till tender, puree, season.