Paso Robles Real Estate

Sherry’s Favorite Roasted Red Pepper and Onion Soup

This is one of my favorite winter soups.  It looks festive and tastes fantastic!  It can be made ahead of time through Step 3 and either refrigerated for 3 days in advance or frozen for 6 months, and then finish off with cream and egg yolks before you serve.

2 tablespoons unsalted butter

2 red onions minced

4 cloves of garlic

1/4 cup minced fresh parsley

6 cups of chicken broth

2 bottles Mezzetta 16 oz roasted bell peppers pureed

1 bay leaf

1 cup Madeira (or more) to taste

1 1/8 cup heavy cream

2 large egg yolks

Salt and freshly ground white pepper to taste

Minced fresh parsley, chives or green onions to garnish

1. Melt butter in 3-quart saucepan and saute onions over low heat until translucent.
2. Stir in garlic and parsley; continue to cook over low heat approx 5 minutes.
3. Add chicken broth, pureed roasted bell peppers after drained of water and bay leaf.  Bring soup to boil over high heat and then reduce to medium low and simmer for 15 to 30 minutes.  Stir in Madeira to taste.  At this point, the soup may be refrigerated for 3 days, frozen for 6 months or finished with the cream, egg yolks and served.
4. Before serving, stir in 1 cup of cream.
5. Mix together 1/8 cup of cream and 2 egg yolks.  Add 2 or 3 tablespoons of the hot soup to the yolk mixture,  stir and then add the yolk mixture into the soup.  Continue cooking until the soup thickens slightly.  Season with salt and white pepper.  WARNING:  DO NOT BOIL, OR THE SOUP WILL CURDLE!
6. Garnish each serving with a sprinkle of minced parsley, chives or green onions.

Enjoy!  Your friends and family will be impressed with this recipe…

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Tags: paso robles, red bell peppers, roasted red bell peppers, San Luis Obispo, soup, soup recipes