Roasted Pepper and Garlic Carrott Soup

The best thing about soups, stews and chili is having the time to blog it while it is fresh in the mind, rather than trying to re-create the ingredients after a hearty meal when one just wants to read gawker and be netertained.  "netertained:" that was a typo but so apropos.


4 Roasted Garden Grown Red Peppers  (abt. 1/2 LB, prob abt 1-1.5 factory farmed peppers)
4 large cloves of Roasted garlic
4 smallish garden grown carrots - sliced  (abt. 1-2 store bought carrots)
4 C Chicken Stock.
1 med. store bought shallot - sliced
1 really big store bought boiling potato (i.e. red, yukon gold, NOT Russett or Eastern White)  
     Find Potato Info link
1/4 C white wine
1/4 C grated hard Italian cheese (i.e. pecorino or romano)
1 TBS Butter
1-2 TBS vegetable (light olive) oil 
1 tsp Bouquet Garni 
1/2 tsp ea. Hungarian Paprika & Hot Hungarian Paprika 
1/2 tsp black pepper
pinch of salt

Split and de-seed peppers, flatten, arrange on baking sheet with unpeeled garlic.
Spread a light coat of oil over the peppers 
Roast under broiler for about 8 minutes, until pepper skins blackened.
Remove the paper from the garlic, and set aside 
Place peppers in a sealed container to steam for 10 minutes.
Remove the outer skins of the peppers and discard the skins. they should slide off. mostly.

Sautee the shallot, carrots and herbs/spices in butter until soft, about 4-5 minutes.
Deglaze the pot with wine, add broth, peppers, potatoes and garlic.
Bring to boil, reduce heat and simmer for 30 minutes.
Add cheese.

Stick your wand in the pot and rotate until the soup is smooth and creamy -or- Using an immersion blender, blend until smooth 

This could also be made more delicious AND  unhealthy by adding a half cup of cream (or half and half) before blending, or sour cream on top.  But once you add the dairy, it will not re-heat well if you freeze.  

So I recommend that it be served ala Kate,  with sour cream on top.