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Roasted Yellow Pepper Soup with Cilantro Purée & Créme Fraiche

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

For the soup:
2 yellow peppers
1 teaspoon olive oil
1 onion, chopped
1 fennel bulb, chopped
1/2 teaspoon curry powder
1 teaspoon fresh ginger, peeled & minced
2 large garlic cloves, minced
1/3 cup dry white wine
3 cups gf vegetable stock
1 Granny Smith apple, peeled, cored and diced
1 cup Yukon gold potato, peeled & cubed
2 Tablespoons lemon juice
Salt and freshly ground white pepper to taste

For the Cilantro Purée:
1/3 cup fresh or frozen peas (if frozen, thaw)
1/3 cup fresh cilantro, coarsely chopped
3 Tablespoons gf vegetable stock
Pinch of sugar
1 Tablespoon lemon juice
1 teaspoon olive oil
Salt and freshly ground black pepper to taste

Extra garnishes:
2 Tablespoons créme fraiche
Fennel fronds

Directions

Place the peppers on a foil-lined baking sheet and place under the broiler. Broil, turning occasionally, until all sides are blackened. Transfer peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes. Peel away the blackened skins and discard the stem and seeds. Coarsely chop the peppers and set aside.

In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the onion and fennel; sauté for 3-4 minutes. Add the curry, ginger and garlic; sauté for 1-2 minutes. Add the wine; cook for 1 minute or until most of the liquid has evaporated. Add the roasted yellow peppers, 3 cups of vegetable broth, apple and potatoes. Add about 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer for 20 minutes. Let cool.

Meanwhile, prepare the purée. Place the peas, cilantro, vegetable broth, sugar and oil in a blender and process until smooth. Adjust seasonings to taste with lemon juice, salt and freshly ground black pepper. Set aside.

Working in batches, purée the soup in a blender. Pour the soup into large bowl. Adjust seasonings to taste with extra lemon juice, salt and freshly ground black pepper.

This soup is meant to serve either hot, cold or at room temperature. We prefer it at room temperature. Ladle soup into shallow soup bowls. Make 3-4 dollops of purée around the outer ring of the soup. Using a knife, run the blade through the purée to make a decorative design. Dollop the créme fraiche in the center and garnish with fennel fronds.

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