TITLE: ROASTED RED PEPPER SOUP
CATEGORY: Appetizers

• 3 RED BELL PEPPERS – ROASTED
• ¼ CUP DICED RED ONION
• ¼ CUP SLICED LEAKS
• 4 CLOVES GARLIC, MINCED
• 2 SPRINGS THYME
• 2 BAY LEAVES
• 2 LEAVES BASIL
• 2 CUPS CHICKEN STOCK
• ½ CUP DRY WHITE WINE
• SALT AND PEPPER TO TASTE
• 8 SPRIGS ITALIAN PARSLEY
• SWEAT THE PEPPERS, ONIONS, LEEKS & GARLIC IN THE WINE FOR 3 MINUTES
• TIE THE HERBS INTO A BOUQUET GARNI. ADD THE STOCK & HERBS. SIMMER THE SOUP FOR 20 MINUTES.
• REMOVE THE HERBS AND DISCARD. IN A FOOD PROCESSOR OR BLENDER, PUREE THE PEPPER MIXTURE UNTIL VERY SMOOTH. STRAIN AND SEASON TO TASTE W/ SALT & PEPPER.
• GARNISH EACH SERVING WITH ITALIAN PARSLEY
• AFTER ROASTING PEPPERS – PUT IN PLASTIC BAG AND PEEL OFF SKIN