Zuppa Vellutata di Peperone Rosso
- 4 red bell peppers
- 3 carrots peeled
- 3 shallots, peeled
- 2 cloves garlic
- 1 pear, peeled and quartered or can of quartered pears in its own juice
- 1 Tablespoon Olive Oil
- 4 Tablespoons butter
- 2 cups of chicken stock
- 1 Tablespoon old crushed dried red pepper flakes
- Pinch of cayenne pepper
- Kosher Salt to taste
- 1 to 1 ½ cups half and half
- Fresh Italian Parsley
Preheat the oven to 400 degrees.
Thinly slice the peppers, carrots, shallots, garlic and the pear. Heat the olive oil and butter in a sauce pan and sauté the sliced vegetables and pear over medium low heat until tender, 8-10 minutes. Add the stock, red pepper flakes, cayenne pepper and salt. Bring to a boil and simmer, covered for 25 to 30 minutes.
Puree the soup in a food processor little at a time. If you are making soup ahead of time, at this point it may be put in the refrigerator overnight. When ready to serve the soup, add 1 to 1 ½ cups of half and half (depending on the thickness desired) and reheat on low heat. Add the Italian Parsley and serve. Serves 6.
