Red Pepper Soup

So, we had a bunch of Red peppers hanging out in our freezer from out Porter Farms CSA share this summer. The red peppers where in abundance this year! I decided to give a soup recipe a go with the frozen peppers. It turned out good! I wouldn't recommend this one in the winter, though, if you don't have frozen peppers, red peppers are really expensive this time of year...well in the North East anyway!

6-8 red pepper
2 med onions, peeled, chopped
4 Tbsp Butter or coconut oil
1 1/2 quarts Chicken Stock
1 Bunch Basil, about 1/2 cup or more if you like:)
1 cup yellow squash chopped (we had this in the freezer from the summer too!)
Cream fraiche for topping or a hint of cream (not ultra-pasteurized and not on the yeast diet)

In a stainless steel pot put the butter in and melt over med-high heat, add the onions, chopped red peppers, and squash. Saute until soft and fragrant. Add the stock slowly. Let boil until all is very soft. Use a hand held blend and puree it, or pass it through a food mill. Add in chopped basil. (I also hand-blended this in so the soup has a smoother texture, but for those of you who like chunks of chopped basil, omit)

I topped with cream fraiche! Yummy!


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