Duncan’s Roasted Red Pepper Soup

Duncan’s Roasted Red Pepper Soup

This recipe is from my little brother, Duncan, the chef-owner of Skunx in Memphis, TN. He is a fantastic cook and this is one of my favorite recipes. If you live in Memphis, check out his restaurant, under a new name, Skunx, which is reopeningsoon in downtown Memphis. All of his food offerings are homemade-bread, cheeses, sauces and WONDERFUL desserts.

Roasted Red Pepper Soup

3 yellow onions, diced
4 carrots, peeled and diced
4 ribs celery, trimmed and diced
1 can of Roasted Red Peppers, chopped
1 tablespoon crushed garlic
1 quart chicken broth
2 cups heavy cream
Salt and pepper

Sauté onions, carrots, celery, red pepper and garlic until soft. Add chicken stock and cook until soup is reduced by half. Add heavy cream and cook until thick. Puree mixture with a blender or immersion blender. Season with salt and pepper. Garnish with Italian flat-leaf parsley. Serve hot.

Makes 4 to 6 servings