(serves four, just barely)
3 tbsps butter
half an onion, coarsely chopped
3 cloves garlic, coarsely chopped
6 peppers: red, yellow and orange, coarsely chopped
2 soup-size cans chicken stock
chopped fresh thyme to fit in the palm of your hand
splash of good brandy
1 cup light cream
Melt the butter in a heavy saucepan and add the onions and garlic and saute gently till soft, but NOT brown. Add the peppers, stock, thyme and brandy and simmer till the peppers are soft, about 35 minutes give or take. Whizz with a hand blender till completely blended, then add the cream and heat through. If your child is picky about tiny bits of pepper skin, strain the soup through a fine-mesh colander. DIVINE. With this soup, all you need are lots of slices of toasted baguette piled with everything but the kitchen sink: mozzarella, melted butter with mashed anchovy, pesto and goats cheese, tiny tomatoes cut in half. And don’t forget the hot water bottles for that evening by the fire…
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[…] Mixed Pepper Soup with Brandy and Thyme 06/21 […]
June 21st, 2010 at 9:03 am