Chilled Oven-Roasted Yellow Pepper Soup

Chilled Oven-Roasted Yellow Pepper Soup
Photo by Scott Phillips

Ingredients

  • 2 cups lower-salt chicken broth
  • Generous pinch of granulated sugar
  • 8 yellow bell peppers
  • Kosher salt or fine sea salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil; more for drizzling
  • 1 large yellow onion, coarsely chopped
  • 1 jalapeño, stemmed and seeded
  • + 2 more ingredients
    • 1 Tbs. chopped fresh rosemary
    • ¼ cup sliced fresh chives (¼ inch long)

Position a rack in the center of the oven and heat the oven to 400°F. Put the peppers on a rimmed baking sheet and roast in the oven, turning every 15 minutes, until browned and wrinkled all over, 45 to 60 minutes. Remove the peppers from the oven, cover with a dishtowel, and set aside to cool. S...

View full recipe at Fine Cooking

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