3 Roasted Red Bell Peppers - cleaned with seeds removed and coarsely chopped
2 Cloves of Garlic - minced
1 Large Spanish Onion - minced
2 Carrots - peeled and thinly sliced
2 Stalks of Celery - thinly sliced
1 Stick of Butter
2 Cups Vegetable Stock
1 Cup Heavy Cream - warmed
Salt and Pepper to Taste
Optional: 8 basil leaves and 1 avacado
Roast the Red Bell Peppers by placing them on a grill, on a gas stove top, or under a broiler until the entire pepper is charred (turning once or twice). Place the roasted peppers into a paper bag and allow them to steam. Remove the charred skin by placing the pepper under running water and rub off and peel the skin away.
In a pan, melt the butter and add the onion, carrot, and celery and sauté. Once vegetables have slightly softened, lower the heat and add the garlic and continue to cook until vegetables have completely softened - approximately 10 minutes. Add the peppers and continue to cook for another 10 minutes. Add the stock and salt and pepper to taste and stir
Puree the ingredients either with a hand held blender or food processor or pour ingredients into a blender.
Once ingredients have been pureed, return to the pot and remove from heat. Add the warmed cream and stir until incorporated.
Divide the soup immediately into the four bowls and top with the sliced basil leaves, cracked pepper, and thinly sliced avocado.
Doug Mischlich