Red Pepper Vegetable Soup

Serves 8-12

Recipe from Martha Stewart Living Holidays

Husband-Tested in Alice’s Kitchen

When the weather begins to cool and the pears are ripe, make this delicious soup as a starter for an autumn dinner party or make it on the weekend to pack in school/work lunch boxes.

6 red bell peppers, roasted**

8 Tablespoons unsalted butter (1 stick)

2 large onions, chopped

2 cloves garlic, chopped

4 large carrots, peeled and chopped

1 large baking potato, peeled and chopped

2 firm ripe pears, peeled and chopped

5 cups rich chicken stock (vegetable stock can be used)

Kosher salt & freshly ground pepper, to taste

1 Tablespoon fresh parsley, chopped

(For garnish, you can use fresh herbs and/or Greek yogurt or sour cream)

Roast and peel the peppers** Halve, seed and chop the flesh.  Melt the butter in a large pot; add onion and garlic and sauté fro 10 minutes.  Add the carrots, potato and re pepper; sauté 10 more minutes.  Add the pears, the stock.  Add the parsley, if using. Bring to a boil.  Turn down heat to a simmer and simmer for about 20 minutes or until vegetables are just tender.  Season the soup with salt and pepper.  Puree soup in batches in a blender or food processor.  (I use a stick blender.) Serve garnished with Greek yogurt or sour cream and fresh herbs, if desired.

**To roast peppers:  Place the peppers on the upper rack in the oven.  Turn on the broiler and allow the peppers to char (the skin will blister, turn black and you’ll hear popping sounds.)  Turn the peppers with tongs so that they have a chance to char all over.  Place the peppers in a paper bag and then fold the bag over to seal.  Allow the peppers to steam inside the bag for about 10 minutes or so.  When the peppers are cool enough to handle, cut them in half.  Scoop out the seeds and the discard the stem.  Using a knife or paper towel, scrape off the skin. 

Place the peppers on the upper rack in the oven.  Turn on the broiler and allow the peppers to char (the skin will blister, turn black and you’ll hear popping sounds.)  Turn the peppers with tongs so that they have a chance to char all over.  

Place the peppers in a paper bag and then fold the bag over to seal.  Allow the peppers to steam inside the bag for about 10 minutes or so.  

When the peppers are cool enough to handle, cut them in half.  Scoop out the seeds and the discard the stem.  Using a knife or paper towel, scrape off the skin.