Roasted Red Pepper Soup

This is another recipe inspired by the Chef's Table. Although I combined about 3 different recipes I found I also added a little of myself, so it's kind of original. Anyway, I hope you get to try it. Ken and I really liked it and surprise, surprise to us -- Mark who likes everything did NOT like it and Jessie who is our really picky eater said she thought it was good. Go figure.

Roasted Red Pepper Soup

3 red bell peppers, seeded and cut into chunks
1/2 cup chopped onion (I used a red onion)
6 cloves garlic, minced
1 - 2 Tbsp. olive oil

Line a pan with foil. Combine peppers, onion, garlic and olive oil in pan and put under broiler for 10 to 15 minutes, stirring occasionally until the peppers are nicely browned.

4 cups water
4 medium to small potatoes, peeled and chopped
4 tsp. chicken bouillon
1 tsp. basil
1 tsp. salt
1/2 tsp. rosemary, chopped
1/2 tsp. fennel seeds
1/2 tsp. pepper

1 cup cream

While peppers are roasting in a pot on the stove combine water, potatoes and seasonings. Bring to a boil. When peppers are done roasting add them to the soup. Boil for 15 minutes more with a lid on the pot, but not totally covering it.

Spoon soup into a blender. Add as much of the water as you can. Blend until almost smooth. Return to pot and add cream. Return to stove and heat through. Serve with quesadillas or grilled cheese sandwiches.

Makes 5 servings.