Warm up on this chilly winter day with Anchored to the East’s Red Pepper Soup.
This morning I woke up inspired to a whip up a little soup for lunch today- took a look through the fridge and decided to experiment with some red peppers- the result was delightful and SO SO simple.
I decided to make mine first thing so that the soup could sit and the flavours could merry even more before we dive in after a cross-country ski at lunch hour.
Here is what you will need-
4 small-medium red peppers, chopped
1 medium sized red onion, chopped
2 stalks of celery, chopped
3 large garlic cloves or 4 medium-small cloves, minced
1/4 cup of butter
2 tbsp. olive oil
1 tsp. paprika
1 tsp. dried parsley
1/2 tsp. ground cumin
salt & pepper – to taste
5 1/2 cups of chicken broth (I used no salt added broth- but next time I would like to use homemade broth)
3/4 cup of cream (I used half & half because that’s what I had)
sour cream & balsamic vinegar – for garnish (optional)
Here is how you make it;
Chop your onion, celery, peppers;Heat 1/4 cup of butter and 2 tbsp. olive oil in a sauce pan;Add your chopped veggies & minced garlic + herbs & spices (paprika, parsley, cumin, S&P);
Sautee at low-medium heat until veggies are tender and fragrant;
Add your chicken broth and simmer on low for 40-45 minutes- I went for a nice little ski outside while my soup simmered;
Once your veggies have simmered use an immersion blender to puree your mixture. You can also use a blender or food processor here but for less clean up and simplicity I went with my immersion blender this time around.
Once fully blended, put your pot back on the stove at low heat and add the 3/4 cup of cream. Let simmer on extra low until ready to enjoy! If its going to be more than 1 hour- turn off and re-heat prior to serving.
Taste soup and decide if you need to add any more salt and pepper. Once ready, serve in bowl, add a dollop of sour cream, drizzle of balsamic and maybe a sprout or fresh herb (if you have it) and serve!!