Autumn Red Pepper Soup
- Yield 10 to 11 servings
Make this nutritious and flavorful soup at the end of summer when peppers are plentiful and inexpensive. Serve hot or cold.
- 3 tablespoons butter
- 2 tablespoons olive oil
- 6 large red, yellow or orange bell peppers or a mix, seeded and chopped
- 3 large carrots, peeled and thinly sliced
- 1/2 small fennel bulb, sliced and chopped (reserve fennel leaves for garnish)
- 3 large shallots, chopped
- 1 large garlic clove, chopped
- 5 cups chicken broth
- 2 small tart green apples, peeled and chopped
- 1/8 teaspoon red pepper flakes, or to taste
- Salt to taste
- Cayenne pepper to taste (optional)
- Heavy cream
- Heat the butter and olive oil in a 6-quart soup pot over medium heat. Add the bell peppers, carrots, fennel, shallots and garlic. Saute for 10 minutes or just until the vegetables are tender, stirring frequently.
- Stir in the chicken broth, apples and red pepper flakes. Bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or until the apples and vegetables are tender.
- Puree the soup in batches in a blender and strain through a sieve into a large bowl. Return to the soup pot and reheat over low heat. Add the salt and cayenne pepper.
- Serve the soup hot, chilled or at room temperature. Top each serving with 1 teaspoon heavy cream swirled on the top and a sprinkling of chopped fennel leaves.
Recipe reprinted with permission from the Palo Alto Auxiliary for Children, Tastes, Tales and Traditions (the Palo Alto auxiliary for Chidren, 2005)