roasted yellow pepper soup

How To Make roasted yellow pepper soup

• 1

  Preheat oven to 400 degrees.
• 2

  Place peppers on oiled cookie sheet and place in oven.
• 3

  Roast peppers, turning occasionally, for 20-30 minutes, until the skins puffs up and is mostly blackened.
• 4

  Place in bowl and cover with plastic wrap to sweat.
• 5

  While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 10-15 minutes, stirring occasionally, until translucent.
• 6

  Add garlic and cook until aroma is released.
• 7

  Sprinkle flour over and cook, stirring, another 5 minutes.
• 8

  Stir in stock or water and bring to the simmer.
• 9

  Turn off heat and set a food mill fitted with fine sieve over pot.
• 10

  Unwrap the bowl of peppers; they should be very soft.
• 11

  Pull out and discard cores.
• 12

  Place contents of bowl, juice and all, into food mill and pass peppers through.
• 13

  Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards.
• 14

  Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together.
• 15

  Whisk in milk, pass through food mill again into clean pot, heat gently and serve.
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