Red Bell Pepper Soup with Green Pesto Drizzle Recipe

From Dorothy McNett's Recipe Book.

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Red Bell Pepper Soup with Green Pesto Drizzle

From Dorothy McNett's recipes at Substitute any color of bell peppers, but for Christmas dinner the red ones with the green pesto make a wonderful presentation!

2 1/2 pounds red bell peppers (3 - 4 peppers)
4 cloves garlic, minced
1 white onion, finely diced
2 tablespoons extra virgin olive oil, or unsalted butter
4 cups vegetable broth or water
2 teaspoons red wine or apple cider vinegar
1/2 - 1 teaspoon sea salt (depends on the broth)
1/8 - 1/4 teaspoon cayenne pepper

for the pesto:
6 - 8 cloves garlic
1/2 - 3/4 cup fresh basil
2 tablespoons tomato paste
1/2 cup freshly grated Parmigiano-Reggiano cheese
6 tablespoons extra virgin olive oil

Finely chop the bell peppers, garlic and onion. In a heavy bottomed saucepan or stock pot, heat the oil or butter and then saute the vegetables, stirring often, for about 10 minutes. Add the broth or water, vinegar, salt and pepper. Bring to a boil, reduce to simmer and cook about 5 minutes to blend flavors. Taste and "correct" the seasoning as desired, adding more salt, pepper, etc. Set aside. For the pesto use a food processor or a blender. Combine garlic, basil, tomato paste, and cheese. Process until finely chopped and pasty. Slowly add the oil with the motor running. When blended, transfer to a small dish and when ready to serve the soup, dollop or drizzle about 1 tablespoon or more into each bowl of soup just before serving.

Recipe created 2016-12-12.

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