Ingredients: |
Ingredients: 5 red bell peppers
6 Tbs (3/4 stick) unsalted butter
3 shallots, minced
2 garlic cloves, minced
2 ripe pears, peeled, cored, and cut into chunks
2 lbs parsnips, peeled and cut into chunks
3 quarts (12cups) Chicken stock
Coarse Kosher salt and fresh ground black pepper to taste
1/2 cup Creme Fraiche
Fresh cilantro leaves
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Directions: |
Directions:Seed, core, and thinly slice 3 red peppers and set aside. Roast the other 2 peppers under a very hot broiler or directly over a gas flame, rotating the peppers with tongs until completely blackened. Place in paper bag or wrap in paper towels to "sweat" for 5-10 minutes. Rub off the charred skin and remove seeds. Slice thin and set aside.
Melt the butter in a large heavy saucepan. Saute the unroasted red pepper, shallots, garlic, and pears over low heat for about 10 minutes, until tender but not browned. Add the parsnips and chicken stock. Bring to a boil, lower the heat, and simmer until the parsnips are very tender, about 35 to 40 minutes. Let cool slightly.
Puree the mixture (2-3 cups at a time) in a food processor or blender until smooth, adding 2/3 of the roasted peppers. Season with salt and pepper. Return to the saucepan and reheat.
To serve, place several small dollops of creme fraiche on top of each serving and, using a kitchen knife, swirl it through the soup. Garnish with a strip of the reserved roasted red pepper and a cilantro leaf. |
This recipe for Red Pepper - Parsnip Soup is from