Pureed Red Pepper and Potato Soup
From Martha Rose Shulman/ The New York Times
INGREDIENTS
Yield: Serves 6 to 8
2tablespoons extra virgin olive oil, plus a drizzle for serving
1medium onion, chopped
1large carrot, peeled and chopped
Salt, preferably kosher salt
4plump garlic cloves, green shoots removed, minced
1tablespoon tomato paste
2pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
2teaspoons sweet paprika
1pound russet potatoes (about 2 medium), peeled and diced
2quarts chicken or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
Freshly ground pepper
Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
Slivered basil leaves or chopped fresh thyme leaves
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add ½ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another ½ teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
PREPARATION
Step 2
Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
Step 3
Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired
