- 1 red bell pepper
- 1/2 cup butter
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 6 cloves garlic, minced
- 8 cups chicken stock, divided
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 cups chopped carrot
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 3 large potatoes, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground ginger
- Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
- While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.
04/06/2018
recipepes.com
Red Pepper Potato Soup, recipe
PT15M
PT1H
5
455 calories
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