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Roasted Red Pepper and Onion Soup (D, TNT)
Source: Self
Serves: 3

2 cups vegetable broth
4 large red bell peppers, charred and skin removed
1 large Vidalia onion chopped
1 tablespoon olive oil
2 small cloves of garlic or 1/2 of a clove of elephant ear garlic
2 teaspoons capers, rinsed
1 tablespoon Chipotle sauce, or any hot sauce to taste

Dice and reserve a portion of one of the peppers for a garnish.

Sauté the onion and garlic in the oil until soft but not brown. Puree it along with the red peppers in blender or food processor. Add enough broth to keep it liquid.

Simmer mixture with the full 2 cups of broth for about 30 minutes.

Chill. To each plate of soup, add some sour cream (for pareve version), capers and diced pepper.

Poster's Notes:
I was looking for a menu for friends that I could prepare in advance and not have any pots to wash after they left.

I wanted to start with a cold soup and had succumbed to a 6 pack of gorgeous red bell peppers at Costco. I charred 4 of them. I diced a small piece for garnish and pureed the rest with sautéed onions and garlic and added them to some vegetable broth I had left over. I simmered the whole thing for about 30 minutes and added capers and some chipotle sauce I had left over. I stirred some sour cream in before serving. It was beautiful and delicious.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A