Author Notes
Easiest to make if you have an immersion blender. —Ben Pagel
Ingredients
-
1
red bell pepper, seeded and rough chopped
-
1
yellow bell pepper, seeded and rough chopped
-
1
orange bell pepper, seeded and rough chopped
-
2
serrano peppers, seeded and rough chopped
-
1
large white onion, rough chopped
-
2 tablespoons
minced garlic
-
1 tablespoon
olive oil
-
4 cups
reduced fat chicken stock
-
2 cups
skim milk
-
2 tablespoons
parsley, minced for garnish
-
salt & pepper
Directions
-
Preheat your oven to 400 degrees.
-
Put all the peppers and onion into a casserole dish. Coat with the olive oil and then salt and pepper them. Roast in the oven until they're as tender as you'd like - I do it for about 45 minutes (they just start to get a little brown).
-
In a large pot over medium heat, add the peppers, onions, and the garlic. Next, add the chicken stock and bring up to temperature. Once the ingredients have had a chance to get to know each other, take the pot off the heat (but leave the burner hot).
-
While off the heat, use the immerision blender to blend the peppers and onions until they're completely incorporated into the stock. No lumps.
-
Now, add the milk. When the soups back up to the temperature you prefer, ladle into bowls and top with the parsley.
See what other Food52ers are saying.