Ingredients

How to make it

  • Preheat barbecue on HIGH heat. Place bell peppers on grill, and char on all sides, turning as needed. Remove from barbecue, and cool on a chopping board. When cool enough to handle, peel o the black skin, remove stem and seeds, and chop the flesh of the pepper.
  • Using the sideburner of your barbecue, melt butter in a large, heavy dutch oven or stock pot, over LOW heat. Add the shallot and thyme, and stir until the shallot is soft. Add the bell peppers and chicken broth, and simmer the mixture, covered, until the peppers are very soft, about 15 minutes.
  • In a blender or food processor, purĀ©e the mixture in batches until it is very smooth. Return the mixture to a clean pot, and whisk in the cream. (Add more chicken stock if a thinner soup is desired). Season with salt, pepper, and lemon juice to taste.
  • For the jalapeo cream, blend the jalapeo peppers, salt, garlic, sour cream, and heavy cream in a food processor or blender until combined well. (Overblending may curdle the cream). Force the mixture through a fine sieve set over a small bowl.
  • To serve, let the jalapeo cream come to room temperature, and heat the soup separately. Ladle the soup into bowls and drizzle the cream over the soup decoratively.

Reviews & Comments 6

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    " It was excellent "
    minitindel ate it and said...
    OH YUMMMMMMM SOUNDS TERRIFIC THANK YOU
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  • cookinggood 6 years ago
    This sounds great.
    Ferri
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  • merlin 6 years ago
    The jalapenos are a jappy addition. Sounds great.
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    " It was just okay "
    artscphoto ate it and said...
    I just made this for lunch, a very good Roasted Pepper Soup, loved it.
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  • angelgal 6 years ago
    This sounds really good!!
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  • harmonyk 6 years ago
    The first time I made this recipe, I went through all kinds of bother roasting the peppers and trying to peel off the skin. The second time around I rebelled and just said, "What the heck" and pureed the peppers in the pan. Cooking blasphemy, I know. But the taste was still great :-)
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