Ingredients
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6 red Bell Peppers
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2 tablespoons Unsalted Butter
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2 tablespoons extra-virgin Olive Oil
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1 cup chopped Leeks
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1 cup chopped Onion
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3 small (¾ pound) boiling Potatoes
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Salt
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Freshly ground Black Pepper
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5 cups Basic Chicken broth
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Extra-virgin Olive Oil
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Freshly grated Parmesan Cheese
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2 tablespoons snipped fresh Chives
Directions
The smooth soup has a slight tang that sets up the palate for the richness of the super-unctuous roasted lamb. As a bonus, it can be served hot or cold.
Steps
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1
Done
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Preheat the broiler. Line a baking sheet with aluminum foil. |
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2
Done
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Place 6 bell pepper halves, cut side down, on the prepared baking sheet. Broil the peppers, 2 to 3 inches from the heat source, until the skins are charred, about 10 minutes. Transfer the peppers to a plastic or paper bag, seal it, and let the pepper steam for 10 minutes. Then remove them from the bag and slip off the skins. Chop the roasted peppers coarsely and set aside. |
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3
Done
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Melt the butter in the olive oil in a soup pot over medium-low heat. Add the leeks and onions and cook, stirring occasionally, until soft, about 10 minutes. |
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4
Done
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Meanwhile, chop the 6 raw bell pepper halves. |
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5
Done
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Add the chopped raw peppers to the pot along with the potatoes, chopped roasted peppers, salt and pepper, and broth. Bring to a boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to low and simmer, partially covered, until the vegetables are tender, 30 minutes. Allow to cool slightly. |
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6
Done
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Puree the soup, in batches, in a food processor or blender, and then return it to the pot. Heat through and serve immediately, or cool to room temperature and refrigerate for up to 6 hours if serving cold. |
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7
Done
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To serve the soup hot, garnish it with a small drizzle of olive oil in the center and a sprinkling of cheese, followed by the chives. To serve it cold, simply garnish it with a sprinkling of chives. |
