MNN - Mother Nature Network

This week on Cooking with Chef A, she's showing us how to make a pretty roasted red pepper soup. Red peppers are sweet, not hot, and when roasted the sweetness is intensified. They are high in fiber and full of vitamins A, C and folate.

 

Chef A begins this week by demonstrating for us how to roast a red pepper. That's very helpful. She then goes on to show us step by step, how to make this soup. She uses chicken stock in the soup, but I would think that vegetable stock could be substituted to make this a vegetarian soup.

 

Roasted red peppers make me think of the wine review I did last week, the Montebelli Fabula 2006. The wine went really well with roasted red peppers and sharp provolone cheese, so it would probably be a good wine to pair with this soup, too. Whip up this soup in less than a half hour, slice into a loaf of crustry bread, pop open a bottle of wine, and you've got a nice, light weeknight meal. Enjoy!