Foundation Roasted Red Pepper Soup

This soup has incredible flavor, texture and visual appeal. There are many options but I’ll write up my favorite rendition.

3 red bell peppers
1 white onion finally chopped
1 cup chicken stock
2 garlic cloves minced
Olive oil
Huy Fong Sriracha Hot Chili Sauce (available in the Asian Section, any hot sauce will do, but this one has lots of flavor)
3 small potatoes

Peel, roughly cut and boil potatoes until done
Roast the red peppers to blacken their skin. There are a variety of ways to do this, under the broiler, on top of a gas burner are the ways that I have done. This is about the only tricky part to the recipe. Smoking the peppers might be an interesting variation.
Once they are blackened remove the skins, core, and roughly chop.

Sauté onion/garlic/pepper pieces in a few tbl of olive oil. Add broth, and add cooked potatoes to the vegetable mixture. Cook on a slow boil for 10 minutes.
Puree in a food processor or blender.
Return to pan and simmer a few minutes more. Add 1 (medium) or 2 (hot) tbl of the Hot Chili sauce. This could be omitted but I think the chili sauce really makes the soup. Heavy cream or butter could be added, but I think the soup stands well on its own without the extra fat.

Serves 2 for dinner.