Jim Kelley's Roasted-Garlic-and-Pepper Soup
Published October 25, 1997
- Total Time
- 25 minutes
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Ingredients
1 large head garlic, roasted and squeezed from its husk
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
1 poblano or pasilla pepper, prepared as above
1 Anaheim pepper, prepared as above
1 banana pepper, prepared as above
½ to 2 small jalapeno peppers (to taste), prepared as above
1 onion, roasted, peeled and coarsely chopped
1 teaspoon kosher salt
1 quart rich chicken stock
3 ounces fresh goat cheese, cut into 6 slices
Cilantro leaves for garnish
Nutritional analysis per serving (6 servings)
15 grams carbs; 11 milligrams cholesterol; 140 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 2 grams fiber; 616 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine all the ingredients except the cheese and cilantro. Bring to a boil over high heat; lower the heat and simmer until vegetables are very soft, about 5 minutes. Remove from heat and cool slightly.
- Step 2
Working in batches, puree the soup in a blender until very smooth. Return to the pan and reheat. Divide the soup among 6 soup plates or bowls. Place a slice of goat cheese in the center of each serving and garnish with a few cilantro leave
Private Notes