Roasted Red Pepper and Mushroom Soup
Ingredients
- 6 red bell peppers, roasted
- 8 tablespoon (1 stick) unsalted butter
- 2 large onion, chopped
- 2 cloves garlic, minced, or more
- 4 large carrots, peeled and chopped
- 1 large baking potato, peeled and chopped
- 2 firm, ripe pears, peeled and chopped
- 6 or 7 large mushrooms, chopped
- 5 cup rich stock
- 1 tablespoon chopped fresh parsley
- salt and freshly ground pepper
- Creme fraiche or sour cream and fresh herb sprigs for garnish
Instructions
Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic and saut\xe9 for 10 minutes. Add carrots, potato, and red pepper; saut\xe9 about 10 more minutes. Add pears, stock, parsley and mushrooms. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper. Puree soup in batches in a food processor or blender. Return to the pot and heat through. Ladle into bowls and decoratively blat some sour cream or creme fraiche onto the top. Sprinkle with herbs. I used chives. Thyme would be nice.