Red Pepper Soup

What you'll need

  • 2 tablespoons olive oil
  • 3 1/4 cup sliced onions
  • 3 cloves garlic, crushed
  • 1/4 cup dry white wine
  • 12 unit large red bell peppers, cut into 1-inch pieces
  • 2 cups chicken or vegetable stock or broth
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon hot red pepper flakes
  • 1 dash crème fraîche for garnish
  • 2 sprigs thyme, for garnish

Serves: 6

  1. Put oil in large pot. Add onion when oil is hot. Cook onions until they begin to soften and take on color. Add garlic and cook another minute. Add wine and cook down quickly and on high heat, until only one tablespoon is left.
  2. Add peppers, stock, thyme, and red pepper flakes. Season to taste with salt and pepper.
  3. Cover and simmer until peppers are tender, about 30 minutes.
  4. In food processor or with an immersion blender, puree mixture in until smooth (if a food processor, in batches).
  5. Adjust seasonings to taste

Submitted by: Liz

Thanks to: New York Times