Jim Kelley's Roasted-Garlic-and-Pepper Soup

Name: Jim Kelley's Roasted-Garlic-and-Pepper Soup
Total time: 25 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 large head garlic, roasted and squeezed from its husk; 2 red bell peppers, roasted, peeled, seeded and coarsely chopped; 1 poblano or pasilla pepper, prepared as above; 1 Anaheim pepper, prepared as above; 1 banana pepper, prepared as above; 1/2 to 2 small jalapeno peppers (to taste), prepared as above; 1 onion, roasted, peeled and coarsely chopped; 1 teaspoon kosher salt; 1 quart rich chicken stock; 3 ounces fresh goat cheese, cut into 6 slices; Cilantro leaves for garnish

Recipe from "Gilroy Garlic Festival Recipe Contest Cookbook"

Adapted by Molly O'Neill

Total Time: 25 minutes
Rating: 4(22)
Comments: Read comments

Featured in: Food; Three Heads Are Better Than One

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Ingredients

Yield:6 servings

1large head garlic, roasted and squeezed from its husk
2red bell peppers, roasted, peeled, seeded and coarsely chopped
1poblano or pasilla pepper, prepared as above
1Anaheim pepper, prepared as above
1banana pepper, prepared as above
½ to 2small jalapeno peppers (to taste), prepared as above
1onion, roasted, peeled and coarsely chopped
1teaspoon kosher salt
1quart rich chicken stock
3ounces fresh goat cheese, cut into 6 slices
Cilantro leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan, combine all the ingredients except the cheese and cilantro. Bring to a boil over high heat; lower the heat and simmer until vegetables are very soft, about 5 minutes. Remove from heat and cool slightly.
Step 2
Working in batches, puree the soup in a blender until very smooth. Return to the pan and reheat. Divide the soup among 6 soup plates or bowls. Place a slice of goat cheese in the center of each serving and garnish with a few cilantro leave