This pepper soup recipe comes from Joyce Goldstein’s “The Mediterranean Kitchen”, one of my favorite cookbooks. Joyce claims that this is one of her favorite soups. So that is two fans in favor of this recipe for starters. The color alone is reason to make this soup, it’s spectacular.
Serves 6 to 8
6 tablespoons unsalted butter
2 medium onions, sliced
12 pimento or red bell peppers, stemmed, seeded, and coarsely chopped
4 – 5 cups chicken stock
ground pepper to taste
Melt the butter in a large saucepan over medium heat. Add the onions and cook slowly until translucent. Add the peppers and enough chicken stock to barely cover them. Heat to a low boil, then reduce the heat and simmer until the peppers are tender, 20 to 30 minutes.
Puree the solids in a blender or food processor. Remove the flecks of pepper skin by passing through a fine sieve or by using a food mill.
Refrigerate the soup at least 4 hours or overnight. You may serve this soup cold or reheat it. Taste and adjust the seasoning just before serving.
Garnish each bowl with a tablespoon of creme fraiche and a sprinkling of minced parsley.