Pepper Soup
This is the perfect fall soup. Light enough for a surprise hot day. Warming enough for a chilly night.
Ingredients
1/2 tsp fennel seed
1 tsp dried oregano
1/4 tsp chili flakes, optional
1 onion, sliced thinly
4 cloves garlic, minced
1 cup dry white wine
4 bell peppers, any color except green, seeds removed and sliced thinly
3 cups water or chicken stock
1/2 cup heavy cream
1 tablespoon capers, roughly chopped
1/4 cup green or kalamata olives, roughly chopped
1 clove garlic, minced
1 sprig rosemary, optional, minced
1/4 cup olive oil
Method
- In a soup pot heat a glug of neutral or olive oil over medium heat and briefly fry the spices until fragrant, about 30 seconds
- Add the onion and garlic with a big pinch of salt and sweat until soft, about 7 minutes
- Add the peppers and wine and cook down until the peppers are soft, about 15 minutes
- Blend the pepper mixture with the water or stock until very smooth
- Whisk in the cream and taste adjusting the salt as desired
- In a small bowl combine the capers, olives, rosemary, garlic, and olive oil to make a chunky relish
- Divvy the soup into bowls
- Spoon the relish over the soup and drizzle with an extra little bit of cream for effect
