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Del from Tempe’s

Del at the Mining Camp Restaurant

Red Pepper Soup

Makes about 6 servings

  • 6 large red bell peppers
  • 3 Tbs olive oil
  • 3 cups chicken stock (or 2 cans)
  • 2 fresh jalapeño peppers, diced
  • 1 bay leaf
  • 6 fresh basil leaves, chopped
  • 2 Tbs fresh squeezed lemon juice
  • 3 garlic cloves, crushed
  • 1 large onion, diced
  • ¼  tsp cayenne pepper
  • 1 pinch ground pepper corns
  • 1 tsp sea salt

    Directions:
    1. Cut peppers down the middle from top to bottom, removing the ribs, stems and seeds.Lay them on a baking sheet, cut side down.       Roast under the broiler until the skins blister and turn black (my oven is best at low broil for 20 minutes with the rack in the
    middle or half way down.  Watch your peppers, your oven may vary slightly.)  When peppers are roasted, remove the baking
    sheet from the oven and cover all with aluminum foil.  Let them cool for at least 20 minutes.  Carefully peal the skins off and
    throw  them away (I chew them up while I make the rest of the soup, but that’s just me.)
    2. Chop the red peppers into ½ inch square pieces.
    3. In a 3 quart stock pot, heat the olive oil; add diced onion, garlic and jalapeño.Sauté for 10 minutes.  Pour in the chicken broth.
    Add the bay leaf, sea salt, ground black pepper, cayenne pepper and bring to a boil.   Then add the cut red peppers, cover and
    cook for 20 minutes over medium/low heat.
    4. Pour the soup through a fine strainer into a bowl, saving the liquid.  Puree the peppers and onions from the strainer in a food
    processor, then scoop it all back into the bowl of liquid.  Pour it all back into the pot, add the lemon juice and chopped basil
    leaves.  Cook for 10 more minutes and its ready!  Any leftovers freeze well.

Now my secret is out.  Enjoy!