(Serves 8–10)
Red Pepper Soup
3 tablespoons olive oil
1 medium onion, peeled and coarsely chopped
6 cloves garlic, peeled and chopped
6 red bell peppers, roasted, peeled, seeded, and coarsely chopped
1 large Russet potato, peeled, cubed; and broiled until tender
2 quarts chicken stock
Salt and pepper to taste
1 cup heavy cream (optional)
Poblano Cream
2 poblano chiles, roasted, peeled, and seeded
1/2 cup sour cream
Juice of half a lime
Salt and pepper to taste
Toasted pumpkin seeds
Directions for the Poblano Cream
Purée chiles with sour cream and lime juice. Season to taste with salt and pepper.
Directions for the Red Pepper Soup
Heat oil in large saucepan. Add onions and garlic and cook until transparent. Add peppers and potatoes; stir to combine. Cover and sweat 5 minutes over medium heat. Add stock and simmer, about 15 minutes. Purée in blender or processor, then strain through fine sieve. Add salt and pepper to taste. Add cream and blend. Garnish with poblano cream and toasted pumpkin seeds.