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.