Holidaze at the Dunn household
There’s no better shade of red for this season than that of luscious Red Bell Pepper Soup. Served in a clear glass bowl, it can be a wonderfully colorful first course for your holiday table. It’s not only divinely delicious, but it’s healthy and low in calories. Moreover, red bell peppers are plentiful this time of year.
6 roasted bell peppers (do not use store bought, jarred peppers)
3 carrots, grated
4 shallots, chopped
1 pear diced
1 clove garlic, minced
3 Tablespoons of olive oil
3 Tablespoons of butter
4 Cup of chicken stock
1 teaspoon crushed red pepper seeds
Salt and pepper to taste
Blacken peppers over an open flame or under the broiler (turning constantly to the other side once they are black). Place in paper bag to steam off the skins. Let them rest for 20-30 minutes to cool for handling. Remove skin and seeds (do not rinse them under any water as this removes wonderful oils and flavors from the peppers).
Place carrots and shallots in a large skilled with butter and EVOO and cook for 10 minutes. Add peeled and seeded peppers, along with the remainder of the ingredients and bring to a boil. Turn down heat to a simmer and cook for 5-10 minutes. Puree in blender. Season with salt and pepper. Serve with a drizzle of basil oil or fresh green herbs for holiday color. (Serves 6-8)
Bon appetit. Happy Holidaze.