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1
Preheat oven to 400F (200C).
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2
Place peppers on oiled cookie sheet and place in oven.
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3
Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puff up and is mostly blackened.
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4
Place in bowl and cover with plastic wrap to sweat.
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5
While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 10 to 15 minutes, stirring occasionally, until translucent.
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6
Add garlic and cook until aroma is released.
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7
Sprinkle flour over and cook, stirring, another 5 minutes.
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8
Stir in stock or water and bring to the simmer.
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9
Turn off heat and set a food mill fitted with fine sieve over pot.
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10
Unwrap the bowl of peppers; they should be very soft.
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11
Pull out and discard cores.
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12
Place contents of bowl, juice and all, into food mill and pass peppers through.
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13
Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards.
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14
Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together.
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15
Whisk in milk, pass through food mill again into clean pot, heat gently and serve.
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16
You could also make this soup with red peppers.
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17
Better yet, make both and serve a ladle of each in the same bowl.
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18
When you buy peppers for roasting, choose those with flat sides as the very curvy ones don't roast evenly.
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19
Roasting over a flame results in roasted peppers with a firmer texture, perfect for salads etc.
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20
Oven roasting result in a softer pepper; using the food mill to puree eliminates the need to spend time peeling and seeding.
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21
To make this meal even faster, you can roast and puree the peppers a day or two before.
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22
Roasted pepper puree also freezes beautifully.
