Peppers were 10 for $10 at the grocery store the other day which is totally unheard of so I grabbed some, of course. I ate some with cheese and then thought, okay, now what? Soup!
Roasted Pepper Soup
adapted from Epicurious.com
3 tri-color peppers, cut up into big pieces
1 small jalapeno
1/2 c. half n half
4 cups chicken stock
olive oil
S+P
Preheat oven to 400. Toss the cut up peppers in olive oil and salt and place in a baking pan. Roast until soft and browned, stirring occasionally (although to be honest I always forget that step when I roast anything), about 50 minutes. Transfer to pot and add chicken broth, boil to meld flavors, 10 minutes or so. Working in batches with your blender or with the love of your life, your immersion blender, blend till smooth. Let cool slightly before stirring in half and half. Salt and pepper to taste.
You can either roast or leave raw your jalapeno depending on how spicy you want your soup: a roasted jalapeno will be a lot mellower in the spice department.
Serve with sandwiches.
