1. Roast peppers: Turn burner to high. 2. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. 3. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. 4. Repeat with remaining peppers. 5. Seed peppers and chop coarsely. 6. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. 7. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. 8. Cook 3 minutes over high heat. 9. Stir in stock and 1/4 cup cream and bring to a boil. 10. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. 11. Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes. 12. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade. ---------------------------------------------------------------------------
Nutrition
Ingredients
