Red Pepper Vichyssoise

1. 1

   Place peppers in a steamer over 1 inch of water in a wide-mouthed pot.

2. 2

   Cover pot, bring water to a boil and then lower heat to a simmer.

3. 3

   Cook for 45 minutes or until peppers are very soft.

4. 4

   Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve.

5. 5

   Reserve.

6. 6

   Place shallots, potato and stock in a small saucepan.

7. 7

   Cover.

8. 8

   Bring to a boil.

9. 9

   Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.

10. 10

    Combine potato mixture with pepper puree, salt and cream.

11. 11

    Puree in 2-cup batches in blender until smooth.

12. 12

    Refrigerate at least 2 hours.

13. 13

    If refrigerating overnight, remove from refrigerator about 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.