JIM KELLEY'S ROASTED-GARLIC-AND-PEPPER SOUP

Jim Kelley's Roasted-Garlic-and-Pepper Soup image

Provided by Molly O'Neill

Categories project, soups and stews, appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1 large head garlic, roasted and squeezed from its husk
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
1 poblano or pasilla pepper, prepared as above
1 Anaheim pepper, prepared as above
1 banana pepper, prepared as above
1/2 to 2 small jalapeno peppers (to taste), prepared as above
1 onion, roasted, peeled and coarsely chopped
1 teaspoon kosher salt
1 quart rich chicken stock
3 ounces fresh goat cheese, cut into 6 slices
Cilantro leaves for garnish

Steps:

In a large saucepan, combine all the ingredients except the cheese and cilantro. Bring to a boil over high heat; lower the heat and simmer until vegetables are very soft, about 5 minutes. Remove from heat and cool slightly.
Working in batches, puree the soup in a blender until very smooth. Return to the pan and reheat. Divide the soup among 6 soup plates or bowls. Place a slice of goat cheese in the center of each serving and garnish with a few cilantro leave

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 613 milligrams, Sugar 6 grams