- 4
- 30 mins
- 45 mins
Ingredients
- 5 whole Bell Peppers, Any Color. Mix Them Up!
- 1/2 whole Onion, Chopped
- 1 cup Celery, Chopped
- 2 Tablespoons Olive Oil
- 2 teaspoons Chili Powder
- 3 cups Chicken Stock
- 1 cup Heavy Whipping Cream
- 1 teaspoon Sea Salt
- 1/2 teaspoons Pepper
Preparation
Step 1
1. Preheat grill on high.
2. Place peppers on the grill rack. Turn every 5 minutes until skin is blackened on all sides. Remove from the grill, put in a bowl and cover with plastic wrap. Let cool until easy to handle, about 10 minutes.
4. In a large, heavy pot, sauté the onion and celery in olive oil on medium heat until tender.
5. Peel the peppers and remove all the seeds (I wear gloves for this!). Roughly chop peppers and add, along with the chili powder, to the onions. Bring heat up to high and sauté for 1 minute.
6. Add the stock and bring to a boil.
7. Remove from heat and puree the soup with a hand mixer, or in batches in a blender (be careful!) until smooth.
8. Return to heat and add heavy cream. Bring up to a bubble and cook for 1 minute. Season with salt and pepper.
9. Divide soup between 4 bowls.