Creamy Red Pepper Soup
Recipe By: Giada De Laurentiis
4 tablespoons olive oil
2 onions -- chopped
2 carrots -- peeled and chopped
3 garlic cloves -- chopped
2 teaspoons chopped fresh thyme leaves
6 cup chicken broth
2 jar roasted red bell peppers preserved in water -- drained (12-
ounce jars)
1 russet potato -- peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoons sugar
Salt and freshly ground black pepper
16 baguette slices -- (3/4-inch thick) cut into 1/2 to 3/4-inch cubes
1/2 cup mascarpone cheese
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add
the onions, carrots, garlic, and thyme and saute until the onions are
translucent, about 5 minutes. Add the broth, bell peppers, potato, wine,
and sugar. Bring to a simmer over high heat. Decrease the heat to
medium-low. Partially cover and simmer until the potatoes are very
tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
Using an immersion hand blender, puree the soup in the pot until it is
smooth. Alternately, working in batches, puree the soup in a regular
blender, taking care while blending warm liquids. Season the soup, to
taste, with salt and pepper.
Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet
over medium heat. Add the bread cubes and saute until they are crisp and
golden, about 8 minutes. Ladle the soup into bowls. Dollop a tablespoon
of mascarpone in the center of each bowl and top with croutons. Sprinkle
with pepper and serve.
Exported from A Cook's Books -- Recipe management for Macintosh
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