Recipe: Eddie Martini's Roasted Red Pepper Soup (blender)

EDDIE MARTINI'S ROASTED RED PEPPER SOUP

5 large red bell peppers, cored, seeded, roughly chopped
1 large onion, roughly chopped
2 cloves garlic
1/4 cup extra-virgin olive oil
1 quart chicken stock
Salt and white pepper to taste
1/2 cup heavy (whipping) cream (optional)

Preheat oven to 400 degrees F.

Place peppers, onion and garlic in large bowl and toss with 1/4 cup olive oil. Transfer to cookie sheet.

Bake in preheated 400 degree F oven 30 minutes or until vegetables are tender and caramelized.

Place pepper mixture in a blender and blend until very smooth.

Pour chicken stock into large pot, then add pepper mixture and bring to a simmer. Simmer 15 minutes. Add salt and white pepper to taste. Stir in cream if a richer soup is desired.

Makes 6 to 8 servings
Source: Jason Tofte, executive chef, Eddie Martini's To the Milwaukee Journal Sentinel, June 13, 2007