Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup
1 medium onion
3 cloves garlic
4 cups chicken stock
2 TBL chicken base or bouillon
1/2 Gal Whole Milk
Roux to thicken
2 Tbl Oregano
1 cup Fresh Basil (2 Tbl Dry)
6 Roasted Red Peppers
1 Tbl Black Pepper
1/2 cup white wine
2 cups heavy cream
Howlin Hollar™ or Creepin Quag™ to taste

Procedure:
Roast Red Peppers either over an open flame on gas stove or under broiler unit of oven turning often so as to blacken all sides of peppers, place roasted peppers into a plastic bag and tie closed.
Puree onion and garlic in food processor, while processor is running add white wine.
Bring onion mixture to a boil and simmer for 5 minutes.
Add chicken stock and chicken base, stir to dissolve base or bouillon.
In a separate pan bring milk to a slow boil.
Slowly add enough roux to thicken and simmer for 10 minutes.
Add oregano and basil(using fresh basil is best) to chicken stock.
peel and seed roasted red peppers and puree, add to simmering chicken stock.
incorporate béchamel(thickened milk) with the simmering chicken stock.
add heavy cream to soup mixture.
Stir into soup – Howlin Hollar or Creepin Quag, add 1 tablespoon at a time and taste.

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5 Responses to “Creamy Roasted Red Pepper Soup”

  1. […] Creamy Roasted Red Pepper Soup « Chef Bud's Blog 1 cup Fresh Basil (2 Tbl Dry) 6 Roasted Red Peppers 1 Tbl Black Pepper 1/2 cup white wine 2 cups heavy cream. Howlin Hollar™ or Creepin Quag™ to taste Procedure: Roast Red Peppers either over an open flame on gas stove or under broiler . […]

  2. […] Creamy Roasted Red Pepper Soup « Chef Bud's Blog […]

  3. While we’re on the subject of Creamy Roasted Red Pepper Soup Chef Bud's Blog, There all sorts of classifications for peppers. There is the scientific classification method that uses the genus and species name: The most commonly known and cultivated genus of peppers is the capsicum, whereas the five most common species of peppers (all within the capsicum category) include: chinense, frutescens, pubescens, annum, and baccatum. All of these types of peppers are also labelled chillies.

  4. Thanks for the yummy recipe. It is nice though if you have a picture on it here. Happy blogging!

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