Author Notes
Easiest to make if you have an immersion blender. —Ben Pagel
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Ingredients
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1
red bell pepper, seeded and rough chopped
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1
yellow bell pepper, seeded and rough chopped
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1
orange bell pepper, seeded and rough chopped
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2
serrano peppers, seeded and rough chopped
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1
large white onion, rough chopped
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2 tablespoons
minced garlic
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1 tablespoon
olive oil
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4 cups
reduced fat chicken stock
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2 cups
skim milk
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2 tablespoons
parsley, minced for garnish
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salt & pepper
Directions
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Preheat your oven to 400 degrees.
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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).
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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).
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While off the heat, use the immerision blender to blend the peppers and onions until they're completely incorporated into the stock. No lumps.
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Now, add the milk. When the soups back up to the temperature you prefer, ladle into bowls and top with the parsley.
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