Roasted Chili N Red Bell Pepper Soup With Garlic Shitakes N Parsley Oil Recipe

How to make it

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• This first step of roasting the peppers can be done as far as a day in advance.
• Preheat oven to 390 F.
• Lightly coat peppers in oil and place in an oven proof dish.
• Roast peppers 12 minutes turn and cook a further 12 minutes, roast like this until skin is blistered on all sides.
• Remove them from the oven and transfer to a large bowl and wrap tightly with cling wrap and allow to stand for at least half an hour.
• Once the peppers are cool, peel and seed them discarding both skin and seed and keeping the flesh,.
• Soften onions in a little olive oil in a med-large pot over medium-high heat.
• Once onion starts to soften add the garlic and chillies and cook a further 3 minutes.
• Add the peppers and brown sugar and continue to cook a further 3 minutes.
• Add a splash of wine and turn up the heat to help evaporate the alcohol and cook for another couple minutes and add the water, stock and bay leaves.
• Bring to the boil and reduce to simmer for 30-40 minutes.
• To a food processor or blender add the parsley, 1/4 cup of olive oil, a pinch of salt and pepper and puree until smooth and green.
• Once the soup has cooked blend with a motor boat blender until smooth . Carefully... the soup will be very hot.
• If the soup is too thick add a little more stock or water.
• Taste for seasoning and set aside to keep warm.
• Sautee the shitakes over high heat in a liberal pour of extra virgin olive oil until golden and crispy, approx 5- 10 minutes and season with salt and pepper.
• Drain briefly.
• Serve the soup with the mushrooms scattered over and pour the parsley oil over that
• As mentioned the chillies in this recipe are optional but really shouldn't be. Although there is plenty of flavour , the chillis do kick it up a notch.