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Roasted Red Pepper & Leek Soup

Roasted Red Pepper & Leek Soup

4 Serving size: 8 oz.

1.2 hrs. + chilling time if served cold

    • 12 oz. The Perfect Purée Roasted Red Pepper Puree,  thawed
   • 2 oz. unsalted butter
    • 1/2 tbsp. olive oil
    • 1 cup chopped leeks, white part only
    • 6 oz. chicken broth
    • 6 oz. Salt to taste
    • White pepper to taste
Method:
1. In a large saucepan heat butter and oil until butter is melted. Stir in leeks and sauté, covered, over low heat for 20 minutes or until leeks are soft, stirring occasionally.
2. Stir in chicken broth and salt to taste. Bring to boiling; reduce heat. Simmer, partially covered, for 30 minutes, or until leeks are very soft.
3. Transfer mixture to food processor; cover and process until smooth.
4. In a large bowl combine leek mixture with Roasted Red Pepper puree and white pepper to taste.
5. To serve hot, transfer mixture to a saucepan and heat through over medium-low heat.  Do not boil.  To serve chilled, refrigerate until cold. Ladle into individual bowls and garnish as desired.
Serving Suggestions:
Serve soup topped with chopped chives, a thin slice of lemon, or a bit of caviar centered on a lemon slice.
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