Friday, October 16, 2009

Roasted Red Pepper Soup (FPF)

This roasted red pepper soup is one you'll want to make when you either have an abundance of red peppers in your own garden or when you are friends with someone who has an abundance of them in their own garden. My red pepper plant didn't produce worth a darn this year so I relied on a friend's bounty to make this creamy soup.

The last time I bought a red pepper at the grocery store the clerk didn't know the code to punch in and as she was looking it up, I said "Just charge me for prime rib, because I think it'll come pretty close to being the right amount." She laughed as I mentally kicked myself for even thinking of paying $2.00 for one red pepper. But darn it, I just love them!

Because it's Food Processor Friday, we're making this soup with the help of a food processor. Pull yours out and let's get started.

Creamy Roasted Red Pepper Soup

2 medium leeks, trimmed, cleaned*
1 medium carrot
1 stalk celery
1 pound potatoes, peeled
2 Tbsp olive oil
6 cups chicken broth
4 roasted red bell peppers
2 cloves garlic, peeled, smashed
salt and pepper
1/2 cup fat free half & half
1/4 tsp (or to taste) Tabasco
1 TBSP balsamic vinegar

*I think it works best to trim and slice leeks before washing them.

Insert slicing disc and slice leeks. Remove them from the work bowl to a bowl of cold water. Swish them around to remove dirt particles and drain on a clean towel. Rinse out food processor bowl.

Cut carrots and celery into pieces sized to fit feed tube. Slice carrots and celery.

Heat olive oil in large soup pot. Add processed leeks, carrots and celery. Season with salt and pepper and saute for 4-5 minutes while you're processing the potatoes.

Slice the potatoes.

Add the broth and the potato slices to the pot and bring to a boil. Reduce heat to medium and add the roasted peppers and garlic. Season with salt and pepper. Simmer for 30 minutes, or until potatoes are tender. Remove soup from the heat.

Strain soup, reserving the liquid. Rinse out food processor bowl and insert metal blade. Place the cooked vegetables and about one cup of the reserved liquid into the processor bowl and pulse continuously to puree the vegetables until they are smooth, scraping the work bowl occasionally.

Stir the pureed vegetables into the reserved liquid in the soup pot. Bring to a simmer, reduce heat and stir in half & half, Tabasco, and balsamic vinegar.


Moogie said...

Hey girl, the soup looks warm and cheery for an autumn day. Great job.

Have you heard from Lady P? I can't believe she went off someplace, probably Vegas, and didn't take us.

lakegirl said...

Looks wonderful!!! I just love to make and eat soup this time of year.

I am so sad our farmers market is over for the year. Peppers were
.25 cents all summer long.

June said...

Yikes - peppers or prime rib. Mmm. I sure got a laugh outa' that one. This looks wonderful and a great way to start a special autumn dinner. By the way, avocados this week are 3 for a buck at Sprouts. Peppers are 2 for $1.00. Ya, I know the catch is ya' gotta live in Aridzona.

Lady P said...

great idea on how to clean leeks - the are always leaving crunchy grit in my food
any help on the roasting the red bell peppers (which I also routinely spend waaay too much money on)? humor me - i am still a newbie at the roasting food thing

finally - no, no vegas for me (elvis chapel was fully booked) but i do have a funny for you

Rosemary & Garlic said...

Mags, your soup looks delicious. I love leeks.

Mags said...

Moogie: Just heard from Lady P (see her comment below) And she'd have been sorry if she'd flitted off to Vegas without us, for sure!

lakegirl: I know, I hate it when the local fresh produce is finished for the year.

June: I'm so envious of your ability to get these produce items so cheaply. I need to move!

Lady P: I checked out that recipe and I thought the same thing you did when initially reading the list of ingredients. ONE CUP of Tequilla for a cake..OMG! Then it became very clear as the recipe went on....LOL! Thanks for sharing that.

Rosemary: Thanks! It was delish.

stephchows said...

I totally agree that this soup is for people who have their own plant... those things are so freakin $$$!

Lady P said...

yeash - it was funny, now about roasting those peppers Mags
how are you doing that?

Mags said...

Steph: I should probably just used the jarred kind since they're so much less expensive, but I just really like the fresh ones.

Lady P: Ooops, sorry about that! I usually just cut them in half and remove the seeds. Rub them with a little olive oil and place them cut side down on a baking sheet. Broil them under the boiler until the skins are blackened and charred. Then toss them in a ziploc bag and seal. Let them steam in there for 15 minutes or so. Then remove and peel off the skin. That's it!

Heidi said...

To avoid the artificial stuff and sugar of the fat free half & half, I use a can of fat free evaporated milk for the same creamy effect in soups.

Mags said...

Heidi: Great idea! Thanks for commenting.