Wednesday, January 4, 2012

Frizzle + drizzle

This roasted yellow pepper soup is nice to cook on a cold day because you fire up your oven and warm up the kitchen. Charring the peppers helps you remove the skin from them. Then chop them up and sauté them along with some leeks and garlic, add in some good chicken stock and simmer away. Sometimes yellow peppers can have that funky under ripe bitter flavor, so the addition of just one small potato thickens this soup and adds a savory balance of flavor. Then you just whizz it all up in your food processor or blender. I garnished my soup with slightly frizzled leeks and a drizzle of chive oil.


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