Tuesday, October 2, 2012

Bell Pepper Soup with Goat Cheese

My wonderful wife, Tracy, made this last night. The Bell Pepper Soup was so rich with the addition of Goat Cheese. The sliced london broil had been marinated in dijon mustard, green onions and worchestershire sauce and then grilled.  The Leeks and Squash were tossed in EVOO, salt and pepper and then baked.

Bell Pepper Soup with Goat Cheese
2 tbsp EVOO
8 baby carrots, sliced
1/2 yellow onion, diced
1 tsp garlic
1 yellow bell pepper
1 orange bell pepper
2 red bell peppers
2 cups chicken broth
salt and pepper to taste
1/2 tsp thyme
1/8 cup goat cheese
Full fat sour cream
Basil Pesto

Saute carrots, onion, and garlic in 2 tbsp of EVOO in pot.Separate and remove seeds and pith from bell peppers. Roast and remove skins (Best done by placing in zip lock bag immediately after roasting until skins loosen). Add to pot with chicken broth. Use immersion blender to combine. Add salt, pepper, thyme and goat cheese. Use immersion blender. Plate soup in bowl. Add dollop of sour cream. Add small amt of basil pesto on top of sour cream. Sprinkle plate with parsley. Serve!

No comments:

Post a Comment