Roasted Pepper Cream Soup
Lacto-Ovo Vegetarian Recipes Cheese Vegetables Soups and Stews
Pepper soup with many French influences: I started the preparation with mirepoix, added Herbes de Provence and at the end made it extra creamy with Brie cheese.
Ingredients
5 roasted red peppers (mix of kapia and bell peppers)
1 medium onion (about 120 g)
1 small carrot (about 60 g)
1 celery stalk (about 60 g)
2-3 garlic cloves
1 large starchy potato
100 g Brie cheese
2 tablespoons olive oil
Herbes de Provence
1 generous sprig thyme (fresh or dried)
1 bay leaf
1 medium basil sprig
1 small tarragon sprig (fresh)
1/4 teaspoon dried lavender
Brie Toast (1 serving)
2 slices bread (dark)
Brie cheese
a little butter
Servings: 4
How to prepare roasted pepper cream soup
- In hot oil, sauté the onion, celery and carrot cut into cubes (mirepoix; about 5 minutes). Add the crushed garlic and sauté for another minute.
- Add the roasted peppers cut into pieces. Add 1 liter of water, salt and black pepper. Add the Herbes de Provence, except for the lavender. Also add the potato cut into cubes.
* If you have a store-bought dried Herbes de Provence mix, you can use it instead of thyme, bay leaf, tarragon and lavender; use 1 teaspoon of herbs; however, do add fresh basil - Bring to a boil, then simmer over medium heat until the potato is completely cooked (about 15-20 minutes); check a carrot cube too.
- When the vegetables are cooked, turn off the heat and add the lavender (wrapped in cheesecloth or in a tea bag). Cover and let infuse for 5 minutes. Remove the lavender.
* If you used store-bought Herbes de Provence in step 2, skip this step, no need to add lavender - Blend the soup in a food processor/blender together with the Brie cheese until smooth. Adjust the salt.
* If your food processor isn't very powerful and you know it doesn't blend very fine, first add the solids from the soup and blend to a very smooth purée, and only then gradually add the liquid until you have the desired consistency. - For the toast: spread a thin layer of butter on the outside of the bread slices; between them place pieces of Brie cheese, like a sandwich; place the sandwich on a grill pan (with a weight on top) or in a toaster grill. Grill until the bread is browned on the outside and crispy, and the cheese in the middle is melted.
- Serve the warm soup with hot toast.
