Chef A's roasted red pepper soup
Chef A continues her series on cooking soups and shows us how to make roasted red pepper soup.
Mon, Mar 23 2009 at 12:11 PM
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!
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