Roasted Red Pepper Soup

I really enjoy a goodsoup.  I even enjoy the process andprocedure that goes into making soup.  Ienjoy it so much that one day I might make enough to fill the hot tub and spenda day soaking in and eating soup. Something else that I really enjoy is a good red pepper.  Finding a way to combine these two thingsplus watching the temperature drop just makes me happy.  Therefore, this week’s Soupy Sunday will bethis recipe. Roasted Red PepperSoup Ingredients8 red peppers, whole3 tbsp olive oil2 medium yellowonions, peeled and diced2 cloves garlic,chopped2 large potatoes,peeled and diced6 cups chicken stockSea salt to tasteFreshly ground blackpepper2 tbsp unsalted butterPinch of paprika PreparationRoasting fresh peppers(broiler):  line a large baking pan withaluminum foil.  Place the whole pepperson the foil and brush lightly with olive oil. Broil, turning as needed, until blackened on all sides.  Once they are charred, place all the peppersin a large bowl and cover with plastic wrap. Leave it for about 5 minutes; scrape off the skin with a knife or yourhand.  Remove the top, seeds, cut awaythe membranes and coarsely chop the peppers. Reserve any juices in the bottom of the bowl. Heat the olive oil ina large pot; cook the onions with a big pinch of sugar.  Cook the mixture until soft andtranslucent.  Then mix in the garlic andcook for another minute.
Then add the potatoesand roasted peppers and continue to cook for about 2 to 3 minutes.  Add the reserved liquid and chicken stock tothe mixture.  Bring it to a boil andsimmer for about 15 to 20 minutes.  Allowthe soup to cool slightly before you puree it with an immersion blender.  Bring the soup back to a boil, mix in thebutter and season with salt and pepper. Serve warm with a pinch of paprika.

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