Bell peppers may be available in supermarkets all year long, but nothing beats the flavor of the sweet peppers that dominate farmers’ markets in August and September; that’s the ideal time to make this rich soup with its crispy-salty fried caper garnish. Straining the soup through a fine-mesh sieve before serving yields silky results; for a more rustic version, use a medium-mesh sieve.
I made this with the roasted veg stock in the same article. The soup has a really nice deep flavor, but it's a multi-step process to get there - plan ahead! I used a fine sieve for part of it and whirred the rest in the Vita-mix. The textures weren't that different, so feel free to skip that step if you have a powerful blender. My cayenne is very fresh, so it overwhelmed the lovely red peppers a bit. I'll use less next time. Family loved and I'm looking forward to using the stock in other veg soup recipes.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?