Tuscany Red Pepper Soup
Instructions
Roast peppers, sweat for 10 minutes and peel the peppers. Halve, and de-seed.
Melt butter in a large pot: add onions and garlic-saut for 10 minutes. Add carrots, potato and red pepper; cook for 10 minutes without browning. Add pears, chicken stock and Parsley. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper.
Puree soup in batches in a food processor. Return to pot and reheat. Place a slice of garlic toast in the bottom of each soup bowl; ladle the soup over the toast. Garnished with parmesan cheese, and herbs.
One of the best ways to prepare sweet Peppers is with a roasting technique. By grilling or scorching the peppers over a gas flame, we can blacken the outer skin, which can then be removed. This process reveals the bright slightly softened flesh underneath. Prepared in this manner, sweet peppers can be marinated, as well served with other vegetables. Roasted sweet peppers also are a wonderful addition to pastas.
