Cream of Roasted Red Pepper Soup

Yield: 16 - 8 oz. portions

Preparation Time: 60 minutes

Source: David Katz, Consulting Chef

 • 3 oz. unsalted butter
    • 2 tbsp olive oil
    • 1 29-oz. can Bartlett pears, drained and chopped, or 3 fresh pears, peeled, cored, and thinly sliced
    • 2 large carrots, thinly sliced
    • 6 shallots, finely chopped
    • 6 cloves garlic, minced
    • 2 30-oz. containers The Perfect Purée Roasted Red Pepper,  thawed
    • 1 qt. water
    • 4 tsp. chicken base
    • 1 tbsp. red wine vinegar
    • 1 tsp. salt
    • 1/4 tsp. cayenne pepper
    • White pepper to taste
    • 8 oz. heavy whipping cream
    • Creme fraiche as needed to garnish
1. In a large skillet heat butter and oil over medium heat. Sauté the pears with carrots, shallots, and garlic for 8 to 10 minutes or until tender. Purée vegetables in a food processor or blender until smooth.
2. In a large saucepan, stir together Roasted Red Pepper puree, water, and chicken base. Stir in vinegar, salt, cayenne, and white pepper to taste. Add the pear-vegetable puree. Bring mixture to boiling; reduce heat. Cover and simmer for 20 minutes.
3. Stir in cream and adjust seasoning to taste.
4. Ladle into serving bowls; garnish each serving with a dollop of creme fraiche
5. Add a sprig of a fresh herb such as basil, thyme, or rosemary to each serving. Feature this dish on a brunch, lunch, or salad menu. You can also prepare this recipe without the cream.

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