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Chef's Harvest Kitchen
Chef's Selection Recipes

Chef's Harvest Home Gourmet Recipes

Roasted Peppers
Soups & Sauces
  1. Roasted Red Pepper Mayonnaise
  2. Roasted Red Pepper Butter
  3. Roasted Red Pepper Coulis
  4. Roasted Red Pepper Rouille


ROASTED GARLIC AND YELLOW PEPPER SOUP
Degree of Difficulty: 2
Makes 6 servings

30 medium garlic cloves (about 2 to 3 heads), peeled
½ cup extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper
1 16-ounce jar Chef's Harvest® Premium Roasted Sweet Red Peppers, drained, reserving liquid, cut into thin strips
2 large onions, thinly sliced
1 ½ cups half-and-half
1 cup water
Chopped chives for garnish

Put garlic cloves in ovenproof dish and pour olive oil on top. Cover with foil and bake until soft and golden, about 35 minutes. Reserve 10 cloves and ¼ cup of oil for later use.

Put remaining garlic and oil in blender. Add vinegar and puree. Scrape puree into a bowl and season with salt and pepper.

In a large nonstick saucepan, heat reserved garlic oil over medium heat. Add onions and cook, stirring occasionally, until transparent, about 8 minutes. Add peppers and reserved liquid and garlic, half-and-half, and water. Bring to simmer, cover and cook over low heat until soup is thickened, about 20 minutes.

Transfer soup to a food processor and puree, then pass through fine sieve. Season with salt and pepper. To serve, ladle soup into shallow bowls, swirl a rounded teaspoon of garlic puree into each bowl and scatter chives on top.

 
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