0
vegetable oil
6 large red bell peppers
4 garlic cloves, minced
2 small onions, chopped
2 large potatoes, peeled
3 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1 tsp dried tarragon leaves
900-mL container chicken broth, or 4 cups bouillon
1 cup frozen corn kernels
sour cream, optional
small sprigs thyme, optional
Position rack in top third of oven. Preheat oven to 475F (250C). Line a large rimmed baking sheet with foil. Lightly spray with oil. Cut peppers in half. Discard cores. Place cut side down on foil. Spray with oil. Roast in top third of preheated oven until skins blister and start to char, 15 to 20 minutes. When peppers are done, remove to a heatproof surface. Tightly cover with another piece of foil. Let stand until peppers are cool enough to handle.
Meanwhile, prepare garlic and onions. Chop potatoes into 1/2-inch (1-cm) pieces. Melt butter in a large saucepan over medium heat. Add garlic and onions. Stir often until onions are soft, 3 to 5 minutes. Then stir in seasonings, broth and potatoes. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until potatoes are fork-tender, 10 to 12 minutes.
Peel and discard skins from peppers. Whirl peppers in a food processor until puréed. Stir into soup along with corn. Cover and bring to a boil over high heat. Then reduce heat to medium-low. Gently boil until corn is hot, 2 to 3 minutes. Spoon into bowls. Dollop with sour cream and top each with a sprig of thyme. Soup will keep well, covered and refrigerated, up to 3 days.
Calories 106, Protein 2.6g, Carbohydrates 16.8g, Fat 3.6g, Fibre 2.3g, Sodium 459mg.
It's worth the time to roast your own peppers for this soup. Store-bought ones work, but don't have the flavour of those that have just been prepared.