Roasted Red Pepper Soup with Rosemary

Ingredients:

4 sweet red peppers
1 onion, finely chopped
2 Tablespoons butter
1 sprig fresh rosemary
5 cups chicken or vegetable stock
3 Tablespoons tomato paste
1/2 cup heavy cream
salt, freshly ground black pepper and paprika

Directions:

• Preheat broiler.
• Cut red peppers in half and remove stems and all the seeds.
• Using a broiler pan, press the peppers flat and broil for about 15-20 minutes until the skins appear charred.
• Place the peppers in a plastic bags, seal and allow them to steam for 20 minutes which will make removing the skins much easier.
• Remove from bags and rub off the charred skins.
• In a deep saucepan, melt the butter.
• Add the onion and rosemary stem and cook for 5 minutes, then discard the rosemary stem.
• Add the peppers and stock to the saucepan and bring to a boil.
• Lower heat and simmer for 20 minutes.
• Stir in the tomato paste.
• Pour soup into blender and purée.
• Stir in 1/4 cup of the cream and season with salt, pepper and a little paprika.

Presentation Tip: Place a couple of teaspoons of cream on top and swirl with a toothpick for a great gourmet effect.

Soup Recipe: Roasted Red Pepper Soup with Rosemary