Tuesday, September 28, 2010

Rosted Red Pepper Potato Soup!

Noli and I took a little trek down to Longmont, CO to visit my friends the Fisk family. The night was crisp, the soup was on and the new fire pit in the back yard was blazing. Life doesn't get much better. Jill's soup was delicious, that's why I need to pass it on to you so you can enjoy it on one of the crisp fall nights to come.

1 lg red bell pepper
5 lg potatoes (peeled quartered)
5 garlic cloves
1 med yellow onion
2 med carrots
2 quarts (8cp) chicken stock
1 cp cream (Jill used 2% milk which tasted great)
1/4cp butter

Roast the pepper, blackened on all sides, place in paper bag to steam. Peel skin, remove seeds. Pepper, potatoes, garlic, onions and carrots go into a large pot, add chicken broth and cook over medium-high heat until every thing is tender. Add cream, butter-puree in blender add salt and pepper, reheat.....enjoy with ciabatta bread!

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