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Roasted Red Bell Pepper Soup

Original recipe from Greg Bur and Mayron's
kept byTravis_Runty
recipe by
Notes: 

Cloned by the masterful Greg Bur after trying Mayron's masterpiece.

Note: You may need to add some additional milk to the sauce if it is too thick.

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Ingredients: 

3 large red bell peppers
2 small shallots, finely chopped
1 small clove garlic, finely minced
2 cups heavy cream or coconut milk
6 tablespoons flour or coconut flour
1/2 cup + 3 tablespoons butter
2 tablespoons high smoke point oil (coconut, red palm, macadamia nut)
Juice of one lemon
Pepper to taste

  1. Preheat the oven to 500
  2. Cut the peppers into quarters, remove the stems, pulp, and seeds, brush lightly with oil
  3. Place the peppers skin side up in the oven
  4. Broil for 8-10 minutes, until skins blacken and blisters
  5. Remove peppers from oven and place in a bowl.
  6. Cover bowl with saran wrap and let stand for 30 minutes
  7. Once peppers have cooled, peel and discard skins
     
  8. Heat 1/2 cup butter in sauce pan
  9. Mix in flour, one tablespoon at a time until a paste is formed
  10. Add cream and simmer over medium-low heat for 20 minutes
     
  11. Heat 3 tablespoons butter in skillet
  12. Saute peppers, shallots, and garlic for 10 minutes over medium-low heat
  13. Place mixture in blender and puree, mix into cream base
  14. Add lemon juice
  15. Simmer over medium heat for 15-20 minutes

 

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