Serves: 4 to 6
6 red bell peppers, seeds and veins removed from inside, roughly chopped
1 teaspoon Sambal sauce or other hot sauce (Sriracha or Tabasco also fine)
1 small onion, roughly chopped
2 cloves garlic, diced
½ celery stalk, diced
½ carrot, diced
¼ cup butter
1 qt. chicken stock (or vegetable stock)
½ cup heavy cream
2 tablespoons roux
Seasoning to taste
In a stock pot, sauté the onion, celery, carrot, garlic and sambal in butter over medium heat for 5 minutes until soft. Add the red bell pepper and chicken stock and simmer over low heat for 45 minutes. Add the roux and then puree with an immersion blender (you may also use a blender or food processor).
Strain the soup through a fine-mesh strainer into another pot. Return to the stove and add the cream. Cook over low heat for 5 more minutes. Adjust seasoning to taste and serve.
- Garnish this soup with something of a contrasting color – you may use chopped yellow peppers, minced parsley, croutons, etc. Be creative.
- You may also choose to roast your red peppers beforehand for a more robust flavor.
To store: Soup can be stored in an airtight container in the refrigerator for one week or in the freezer for at least 2 months.
½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.