This time of year brings the most delicious surprises. Surprising memories, too
. I had forgotten about a lovely red pepper soup I used to make when I lived in Toronto. I’d pass a number of tiny vegetable markets on the walk home from work and in the fall they’d have baskets of tiny red bell peppers for a song. I don’t remember the actual price, but I do remember comparing them to the supermarket price and buying a basket a week for as long as they lasted. With such an abundance I could use an entire basket making soup, with more to sliced for pasta, pizza and to top a burger.
So when I spotted a whole pile of vibrant sassy red peppers at the Flemings Farm table at the Saugatuck farmers market at the plum price of three for a dollar, I stocked up. It was only after I roasted the lot that I remembered my soup.
To roast the peppers, place them whole under the broiler or on the grill and roast until the skin is black and blistered. It’s important to keep them whole to retain the flavorful juices. Once they’re thoroughly blackened, place in a brown lunch bag or plastic zipper bag and let them rest. Gently peel the skin away. Avoid temptation to rinse them under the faucet. Again, the idea is to retain the juices. Keep in a plastic container in the freezer to enjoy throughout the winter.
Roasted red pepper soup
2 tablespoons olive oil
1 small onion, diced
1/2 russet potato, peeled and diced
2 – 3 cups homemade chicken stock or vegetable broth
1 cup roasted red peppers
Salt and pepper to taster
Preheat a saucepan over medium high heat; add oil and onion and saute until translucent. Add potato and 2 cups chicken broth, bring to a simmer, and cook until the potato is fork tender. Add red peppers and cook just until warm. Transfer to a blender and puree until smooth, adding more stock as needed to achieve desired consistency.
Recipe and photo compliments of Janine MacLachlan, www.RusticKitchen.com. All rights reserved.
