Roasted Red Pepper Soup

From Kitty Tataryn

Serves 10-12

Kitty and her friend Deana, above, were two of our valiant cooks rescheduled, exactly a month later, from the February 2 snow day. And you know what? Roasted red peppers and goat cheese taste just as good in March as they do in February.


6 red bell peppers
1-2 tablespoons olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
2 leeks, white part only, thinly sliced
1 cup dry white wine
2-3 cups chicken stock
1/4 cups milk
½ teaspoon salt
fresh ground pepper to taste
2-4 ounces creamy goat cheese

chopped parsley (optional)


Roast peppers, peel, remove seeds, and coarsely chop. Heat fat in saucepan over medium-high heat. Add onion, garlic, and leeks. Cook until softened, about 5 minutes, stirring often. Add wine. Lower heat and simmer, uncovered, until reduced by half, about 4 minutes.

Add chopped peppers and 2 cups of stock. Simmer covered for 15 minutes.

In a blender (in small batches) or with immersion blender, puree until as smooth and possible and add milk. Return soup to pot. Add remaining stock as needed for desired consistency. Whisk in salt, pepper ,and goat cheese. Adjust seasonings. Top with chopped parsley if desired.


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