Sunday, June 15, 2008

Roasted Red Pepper and Potato Soup

I found this recipe on Such a wonderful tool! I made this in a batch to feed 20! It was wonderful. The recipe has been requested. When a recipe is requested....I take that as a compliment...I love to feed people. I love it even more when they want to duplicate my efforts and share it with the ones they love and nourish!

Here it version.

3 TBS butter
1 TBS olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed (I love my pampered chef garlic press)
2 TBS flour
1 (48 oz) can chicken stock
3 medium potatoes, diced
1 cup half-and-half cream
1 (6 oz) jar of roasted red peppers, drained and chopped
2 tsp fresh thyme ( I made a thyme bouquet....tied a few stems together with thread and let the flavor infuse overnight....then I took the whole bundle out prior to serving)
salt and pepper to taste.

Melt the butter in a large pot over medium heat and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly bowned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Wisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.

Mix the half-and-half into the pot. Stir in the roasted re peppers. Season with thyme bouquet, salt and pepper. Continue cooking until heated through.

Enjoy with warm crusty bread for dipping!!!

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