Red Pepper Cauliflower Soup

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Red Pepper Cauliflower Soup

 

6 large red bell peppers, stemmed and cored, halved

lengthwise, and pressed flat

1 tablespoon olive oil

4 shallots, peeled and chopped or 1/2 onion

1 teaspoon salt

1/4 teaspoon cayenne

1 quart of broth

1 head cauliflower, cut into florets

1 teaspoon sugar

freshly ground pepper

extra-virgin olive oil, chopped fresh chives, and

lemon wedges, optional

 

Preheat broiler to high. Arrange bell peppers skin

side up on baking sheet. Broil, watching carefully,

until skins are blackened, about 10 minutes. Remove

peppers from oven and let cool. Peel over a bowl to

collect juices; set peppers and juices aside.

In a large pot over medium-high heat, warm olive oil.

Add shallots, salt, and cayenne and cook, stirring

until soft, 3 minutes. Add broth and cauliflower.

Bring to a boil, then lower heat to a simmer. Cover

and cook 20 minutes. Add peppers with juices and cook,

covered, until cauliflower is tender, 10 minutes.

Puree in batches in a blender and add sugar. Add

pepper to taste.

Serve hot or cold, garnished with a drizzle of

extra-virgin olive oil, some chives, and a squeeze of

lemon juice if you like.

 

 

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