Roasted Red Pepper Soup

Ingredients

• 4 large red bell peppers
• 2 teaspoon olive oil
• 1 medium onion, chopped
• 2 medium carrot, peeled and chopped
• 3 garlic cloves, chopped
• 2 teaspoons herbs de provence
• 1/4 cup fresh parsley, chopped
• 4 cups chicken broth (1 container)
• 2 medium russet potato, peeled and chopped
• 1/2 cup dry white wine, optional
• Kosher salt and freshly ground black pepper, to taste (1tsp salt at least)
• 1-3 Tbsp vinegar
• 2 tablespoons sour cream
• 1/4 cup of EVOO to finish (add when blending)
• 1/4 cup Parmigiano Reggiano cheese (oops forgot would have been amazing)
• basil or parsley, optional for garnish (oops forgot)

Directions

• Char peppers either over gas, grill, or broiler (see notes) if you are unable to do so just throw them in the pot and sautee them
• Sauté until the vegetables are soft and the onions are translucent over medium heat. Add
  • onion
  • garlic
  • carrot
  • herbs
• Add and bring to a boil over high heat
  • broth
  • roasted bell peppers
  • potato
  • wine
• Decrease the heat to medium-low and cover
• Simmer until the potatoes are soft
• Add
  • sour cream
  • extra virgin olive oil
• Blend until smooth
• Add to taste
  • Salt
  • Pepper
  • Vingear
• Serve with parmesian and olive oil

Notes

• Adapted from skinnytaste.com
• If possible roast the peppers firs, I use this method