Roasted Red Pepper Velouté

Instructions

1. 1

   Preheat your oven to 400°F (200ºcc).

2. 2

   Place the red peppers on a baking sheet and roast for 30 minutes, or until the skin is blistered and charred.

   Tip: Use gloves to protect your hands.

3. 3

   Peel the peppers, discarding the skin, and place them in a blender with the onions and garlic.

4. 4

   Blend the mixture until smooth, then transfer it to a saucepan.

   Tip: Use a hand blender if needed.

5. 5

   Add the chicken broth, heavy cream, butter, salt, and black pepper to the saucepan.

6. 6

   Bring the mixture to a simmer over medium heat, then reduce the heat to low and let cook for 10 minutes.

   Tip: Use a slotted spoon to remove the butter solids.

7. 7

   Purée the soup with an immersion blender or a regular blender until smooth.

   Tip: Be careful when handling hot soup.

8. 8

   Stir in the parsley and adjust the seasoning if needed.

   Tip: Serve immediately.

9. 9

   Garnish with additional parsley if desired.