Tri-Color
Roasted Bell Pepper Soup
By Chef Reiner Schmidt,
Luxe Summit Hotel, Bel Air, CA
Serves:
4
Ingredients:
2 Green Bell Peppers
2 Red Bell Peppers
2 Yellow Bell Peppers
1 Large Bermuda Onion
1 Cup White Wine
4 ? Cups - Chicken or Vegetable Stock
4 ? Cups - Heavy Whipped Cream
3 Teaspoons Olive Oil
Salt and Pepper
Directions:
Roast Bell Peppers on Gas Burner or Broiler until
chard (black). Place Bell Peppers in plastic bag for
7 minutes so that skin and seeds are easy to peel
and discard. Peel and Dice Onion: then divide in thirds.
Follow
below directions for each color of Bell Pepper (3
separate soups). In small Soup Pot, Pour 1 teaspoon
of Olive Oil, 1/3 of the diced onion and Bell Pepper-
Sautee for 1 -2 minutes. Add White Wine and reduce
by ?. Add 1 ? Cup Chicken or Vegetable Stock and 1
? Cup Heavy Cream. Bring to Boil, season with salt
and pepper and let simmer for 20 minutes. Puree soup
till very smooth. Pour thru a sift.
When
ready to serve - Reheat and Pour into pitcher. With
2 people pour the 3 soups into the bowl at the same
time.
Other
Great Chef Recipes:
Baby
Mixed Greens with Roasted Breast of Duck Pears,
Honey Coated Walnuts and a Raspberry Champagne Dressing
Filet
of Escolar wlth Green Lentil Mango Salad
Tri-Color
Roasted Bell Pepper Soup
Other
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