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Soup & Stew
Mexican
2 - 4 servings
1 hour
45 minutes
8 Organic Bell Peppers (use red Bell Pepper)
1 cup Sweet Baby Carrots, peeled
3 shallots
1 clove organic garlic, minced
1 each pear, ripe, peeled and cored
1 tablespoon olive oil
4 tablespoons butter
4 cups chicken stock, good quality
1/2 teaspoon red pepper flakes
1 dash Cayenne Pepper
Salt to taste
Pepper to taste
Slice thin, 7 of the bell peppers, baby carrots, shallots, and pear.
Heat the oil and butter in a large soup pot, and sauté the vegetables, garlic, and pear, over low-medium heat until tender, about 8-10 minutes.
Add stock, pepper flakes, and cayenne pepper.
Bring to a boil, turn heat down to a simmer, cover and simmer for 25-30 minutes, or until vegetables are tender.
While soup is cooking, roast remaining red pepper, in oven or stove-top, until completely charred.
Cool in a paper bag for 5-10 minutes.
Rub off blackened skin and remove seeds.
Drain on paper towels.
Cut into fine julienne.
Puree the soup in the food processor or blender.
Pour the pureed soup back into the pot and reheat over low heat.
Season with salt and pepper.
Garnish with the roasted bell pepper.
