Category Archives: Recipe

Roasted Red Pepper Soup Recipe

1 Tbsp. Butter

4 Large Red Bell Peppers

1 Large Sweet Onion, chopped

3-4 Cloves Garlic, minced

4 oz. Dry White Wine

1 1/2 cups Heavy Cream

Salt and White Pepper to taste

Optional: Cayenne Pepper to taste

Preparation:

Roast the red peppers over a grill or stove burner until black on all sides. Place into a plastic bag and let them sweat for 15-20 minutes. Using the back of a knife, scrape the skins off of the peppers and remove the seeds and stem. In a large soup pot, sweat chopped onion, garlic, and peppers in a little butter. When the vegetables are soft, seaon with salt and pepper, then add in the white wine. Reduce the wine until almost dry, then add in the cream. Simmer for 5 minutes, then puree with a stick blender until smooth. Check for seasonings.

Tip: Squeeze in a touch of lemon or lime juice to perk up the flavors just before serving.

French Onion Soup Recipe

2 ½ pounds yellow onions, halved, and sliced ¼-inch thick (8 cups)

¼ pound unsalted butter

1 bay leaf

½ cup medium-dry sherry

½ cup brandy or Cognac

1 ½ cups good dry white wine

4 cups beef stock

4 cups veal stock

1 tablespoon kosher salt

½ teaspoon freshly ground white pepper

Freshly Grated Parmesan

In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.