Roasted Pepper Cream Soup | Aromatic and Velvety
(0)
50 min
Under an hour
Sezamo
O supă cremă fină și reconfortantă de toamnă, preparată din ardei kapia copți, rădăcinoase dulci, usturoi aromat și smântână catifelată. Servită cu pătrunjel proaspăt tocat, este alegerea perfectă pentru un prânz de sezon plin de savoare românească.
Ingredients
Preparation method
Roasting peppers and preparing vegetables
Preheat the oven to 200°C. Wash the red kapia peppers, arrange them on a baking sheet lined with parchment paper, and roast for 25-30 minutes, turning once, until the skin is blistered and peels off easily. Transfer them to a bowl, cover with a lid for 10 minutes to steam, then peel them and remove the stems and seeds.
Peel the yellow onions, carrots, and white potatoes. Finely slice the onion, cut the carrots into thin slices, and dice the potatoes into small cubes for quick and even cooking. Crush and mince the cloves from a head of fresh garlic.
Cooking the base and simmering the soup
In a large 3-4 liter pot, heat 30 ml of extra virgin olive oil over medium heat. Add the chopped onion and carrots, sautéing them for 5-6 minutes until softened and translucent. Add the minced garlic and let it cook for 1 minute to release its fragrance.
Chef's tip
For a characteristic Romanian smoky note, you can roast the kapia peppers directly on a hot stovetop grill plate or over a charcoal grill before peeling them.
The roasted pepper cream soup keeps wonderfully in the refrigerator in an airtight container for up to 3 days; when reheating, you can add a little warm vegetable stock if it has thickened.
45 min
Under an hour
