Roasted Red Pepper, Garlic and Gruyere Soup
Roasted Red Pepper and Garlic Gruyere Soup
3 tablespoons butter 1 medium finely diced shallot 1/3 cup finely grated carrot 2 large red bell peppers 1 head garlic 1 tablespoon flour 1 cup water 2 cups milk 1 cup cream pepper to taste 1 teaspoon chicken bouillon paste 3/4 cups grated gruyere cheese 2 tablespoons sour cream paprika for garnish
-To prepare garlic head, remove as much of the skin as possible, keeping the head intact, then with a sharp knife, cut across the pointed end of the garlic head, exposing the top of each clove. Place the head of garlic upright in a small baking dish and douse with olive oil. Place in 375 degree oven, covered with foil, and roast for about 30 minutes. Remove the foil and continue roasting garlic until a clove is pierced easily with a fork (about 10 minutes longer). Remove from oven and let cool completely (can be prepared ahead).
-In a medium saucepan, melt butter. Add shallot and carrots and saute over medium-low heat for 15 minutes, until softened. Stir in flour and cook over heat for a minute, then add water, milk and bouillon paste. Stir well and let simmer for about 20 minutes until vegetables are completely softened.
-Cut peppers in half and lay on an oiled baking sheet with hollow part face down on the sheet. Place sheet under broiler and broil on high heat until the pepper skins are blackened and bubbly - 6 - 8 minutes. (They will not be blackened evenly over the entire surface but it is okay if there are still some red edges.)
-Place peppers in a small bowl, cover with plastic wrap and set aside for 15 minutes. Remove pepper pieces from bowl and under running cold water, peel off the blackened skin. Chop the peppers into a medium dice then add all but 1/4 of the diced peppers to the soup.
-Pour the soup into a blender and blend until very smooth. Return to pot and stir in the remaining diced pepper, black pepper and cream. Add all but 2 tablespoons of the grated gruyere cheese. Cook and stir over low heat until the cheese is melted. Taste and add a bit of salt if needed.
-Pour into serving bowls and swirl a half tablespoon of sour cream on top of each serving. Garnish with a bit of grated cheese, a roasted garlic clove and finely sliced strips of fresh red pepper. Finally, sprinkle with a bit of paprika. Serve warm. Makes 4 servings.
Saute shallots and carrots in butter until very soft.
Garnish with gruyere cheese, sour cream, roasted garlic and fresh red pepper strips.
PERSNICKETY NOTES:
-A soup is only as rich in flavor as its base. The vegetables create a flavorful canvas on which to build your soup so be sure to saute them until slightly golden for maximum flavor. For a creamy texture, the vegetables should be cooked until they are completely softened, so let them take their time.
-Another important element to maximize flavor is the stock used which provides a subtle undertone of flavor. As I always note for my soups, when using chicken broth or stock or bouillon, I suggest the following scale for the best flavor. And boy, can a natural chicken flavor make a huge difference!
#1 - Homemade chicken stock
#2 - "Better than Bouillon" stock paste
#3 - Boxed chicken stock
#4 - Canned chicken broth
#5 - Magi Chicken bouillon cubes
#6 - Knorr's chicken bouillon cubes
#7 - Other chicken bouillon cubes
-Yes, you can use purchased jarred roasted red peppers instead of roasting your own, if you prefer. I enjoy the process of roasting and peeling the peppers but when in a hurry, opt for the jar!
