RED PEPPER SPICES RECIPES

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
• In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Steps:

• To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
• Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
• When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
• Cover the bowl with a lid or a dish to make it airtight to build up steam.
• Let the peppers rest in the bowl for 10 minutes.
• Uncover, remove from the bowl and the skin will slide off easily.
• Cut the pepper in half to core and remove seeds.
• Heat 1 tsp of oil in a large heavy pot over medium-high heat.
• Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
• Add the broth, roasted bell peppers, potato and wine.
• Bring to a simmer over high heat.
• Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
• With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
• Season with salt and pepper to taste.
• Add the grated parmesan and ladle into bowls.