Chilled Red Pepper Soup With Garlic Parmesan Crisps Food

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

Steps:

• Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
• Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
• Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

RED PEPPER SOUP

Steps:

• In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

CHILLED ROASTED RED PEPPER SOUP

Steps:

• Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
• While soup is cooking, peel and seed tomato.
• Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
• Serve soup with lime wedges.

GARLIC-PEPPER PARMESAN CRISPS

Steps:

• Heat oven to 350ºF.
• Combine all of the ingredients in a small bowl stirring well.
• Sprinkle cheese mixture into the center of a 1 1/2-inch round cookie cutter on a greased cookie sheet.
• Repeat, placing 16 circles on the cookie sheet.
• Bake for 9-10 min or until golden brown.
• Cool slightly on baking sheets, then remove to a wire rack to cool completely.
• Repeat procedure 5 more times with remaining cheese mixture.

CHILLED RED PEPPER SOUP WITH GARLIC-PARMESAN CRISPS

Steps:

• Preheat broiler. Line a large baking sheet with foil. Roast pepper quarters, skin-up, for 15 minutes, until charred. Remove to paper bag. The steam released as they cool will loosen the skin. Using a small knife, peel off and discard charred skin. Chop peppers.
• Warm 1 Tbsp oil in large heavy saucepan over medium-low heat. Add shallots; cook 3 minutes, until soft, stirring. Add garlic; cook 1 minute, stirring. Add chopped peppers, broth, salt, and pepper. Increase heat; bring to a simmer. Reduce heat; let simmer 20 minutes, uncovered, until vegetables are very soft. Using a slotted spoon, transfer mixture to food processor or blender; puree. Add broth from pan; blend on high speed until smooth. Chill soup at least 6 hours or overnight.
• Preheat oven to 350 degrees F. Using scissors, separate pita to make two rounds. Rub with a garlic half; brush lightly with oil, then sprinkle with cheese. Bake for 15 minutes. Cut each round into 4 wedges.
• To serve: Whisk soup to blend. Thin with additional broth or add salt, if necessary. Top servings with crisps and basil slices.

RED PEPPER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
• Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
• Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

CHILLED RED PEPPER SOUP

Steps:

• Preheat broiler or heat your grill to high and broil or grill your peppers and onion slices for 12 minutes or until pepper skins are blackened and onions are tender.
• Place peppers in a plastic bag and seal and allow them to sit for 15 minutes to steam.
• Chop onion slices.
• Peel peppers and chop.
• In a medium sized pot, saute onions and peppers in olive oil for 5 mins, add broth and simmer 15 minutes.
• Pour into a food processor or blender and puree until completely smooth.
• Stir in 1/4 cup pesto and chill.
• Divide soup among four bowls and swirl 1 Tablespoon pesto into each bowl.
• Serve.