Ok, this recipe isn't actually Italian per-se (Gouda is actually from the Netherlands). But, it is one of my favorite new ways to highlight bell peppers. There's little that I love more than roasted red peppers, as you can see in my last post. And since roasted red peppers are absolutely Italian, I figured that was close enough for me. I actually first had this dish at the University of New Hampshire dining hall. Usually dining hall food is less than inspirational, but this soup really did it for me. So, here's a great way to incorporate red bell peppers into your diet this month.
For a little added substance, I added roasted eggplant pieces to my soup. If you choose to do this, be careful to add the eggplant to each individual bowl at the end. Eggplant sucks up liquids very easily, and can become mushy if just added to the pot of soup itself. Enjoy!
Roasted Red Pepper and Gouda Bisque
Adapted from Dinner Doldrums
3 red bell peppers
2 tablespoons extra virgin olive oil
1/2 onion, diced
3 cloves garlic, minced
3 cups chicken broth
1/3 cup heavy cream
1 pinch pepper
1 teaspoon salt
1 1/2 cups shredded gouda
Optional: 1/2 eggplant, cut into 1/2 inch cubes
- Roast the peppers over a flame or under a broiler. Remove the skin and seeds. Roughly dice. (See the last post for detailed instructions on roasting peppers.)
- Put the olive oil in a large pot and bring to a medium heat. Add the onion and garlic and saute for about 4 minutes until onions become translucent.
- Add the roasted red peppers and chicken broth to the pot. Let simmer on low for about 30 minutes.
- Pour the soup mixture into a blender. Puree until smooth.
- Return to the pot and turn heat up to medium-low. Stir in the cream, salt, pepper, and Gouda. Let cook for 5-10 minutes, stirring to incorporate the cheese.
- Optional: Pat the eggplant with a papertowel to remove excess water. Place on a cookie sheet and drizzle with olive oil and salt. Put in a 450 degree oven until just beginning to brown and crisp up. When serving the soup, add a handful of the eggplant to the top.
Ryan's rating of Roasted Red Pepper and Gouda Bisque - 4.
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.