Red Pepper Soup with Poblano Cream
Barbara Fenzl


3 Tbs olive oil
6 red bell peppers , cored, seeded and julienne d
6 leeks, white and light green parts only, sliced
3 garlic cloves, minced
4 fresh rosemary sprigs
4 fresh marjoram sprigs
2-1/2 cups beef stock
salt and freshly ground pepper to taste
1 cup heavy cream

Poblano Cream

1/2 cup sour cream
1/2 cup heavy (double) cream
1 Tbs chopped fresh cilantro
1 poblano chili, roasted, peeled, cored and seeded
salt and freshly ground pepper to taste

To make the soup, heat the oil in a heavy saucepan; add the peppers and cook, stirring, for about 2 minutes or until slightly softened.  Add the leeks and garlic' cook another 2 minutes.  Add the rosemary and marjoram; cover, reduce heat and cook over low heat for 1 hour, or until the pepper are very soft. Put the mixture in a food processor or blender and puree.  Strain the puree back into the saucepan, add the beef stock and season with salt and pepper. Cook for 5 minutes.  Add the cream and heat just until hot.

To make the poblano cream, put the sour cream, cream, cilantro and poblano chili in a blender and puree until smooth.  Add salt and pepper.

Ladle the soup int 6 bowls.  Put the poblano cream into a squeeze-top plastic bottle and decorate the top of the soup. 

Serves 6