Roasted Bell Pepper Soup

 

2 red bell peppers

4 garlic cloves

2 tablespoons (30ml) olive oil

1 yellow onion, chopped

3 tablespoons (40g) tomato paste

pinch of Safran threads

1 teaspoon paprika powder

1 teaspoon piment d'espelette

2 1/2 teaspoons cumin

3 1/2 cups (840ml) vegetable stock

1 1/2 teaspoons salt

1/2 cup (120ml) water

1 tablespoon cornstarch

Garnish

2 corn tortillas

olive oil

1. cut peppers in half. Devein and deseed. Place pepper halves on a baking sheet lined with parchment paper. Add whole garlic cloves, skin on.

Roast at 450°F (230°C) until peppers are blackened across the top

2. remove from oven, transfer to a bowl, and cover to steam for 10 minutes. Allow to cool and peel. Peel the skin off the garlic

3. heat olive oil in a dutch oven. Add onion and whole garlic cloves. Sprinkle with salt, and sauté until onions are softened

4. add tomato paste, safran, piment d'espelette, paprika powder and cumin. Cook for 1 minute stirring constantly.

5. add peeled peppers and vegetable stock, bring to a boil, then reduce heat and simmer for 15 minutes.

6. mix cornstarch in water, add to soup and cook for an additional 5 minutes. 

7. Pour soup in a blender, and blend until smooth. Pass soup through a sieve, and return to pot. Heat through and adjust seasoning

8. cut tortillas in strips. Heat olive oil in a sauté pan, add tortilla, sprinkle with salt and cook until crispy. Lay on a paper towel, cool, and arrange on top of soup