Roasted red pepper and pear soup
- 2 tablespoons extravirgin olive oil;
- 11⁄2 cups peeled and chopped carrots;
- 3⁄4 cup chopped shallots or leeks;
- 2 garlic cloves, finely chopped;
- 4 cups chicken stock;
- 1 ripe pear, cored, peeled, and chopped;
- 8 large sweet red peppers, roasted, peeled, and seeded (about 8 cups);
- 1 teaspoon kosher salt, plus more to taste;
- 1⁄2 cup pear nectar;
- 1 teaspoon smoked paprika (pimentón), or to taste;
- 1⁄4 teaspoon cayenne pepper, or to taste;
- Creme fraiche.
Instructions:
- Heat the oil in a large, heavy pot over medium heat. Add the carrots and shallots and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften but not brown, about 8 minutes. Add the garlic and cook for 1 minute.
- Add the stock, pear, roasted peppers, and salt. Bring the soup just to a boil. Reduce the heat and let simmer until the vegetables are tender, about 10 minutes.
- Puree in a blender (working in batches to not fill the blender more than half full) and return to the pot, or puree the soup directly in the pot with an immersion blender. Stir in the pear nectar and season with the smoked paprika and cayenne. If the soup is too thick, thin with more nectar. Cool to room temperature, cover, and refrigerate overnight.
- Reheat gently over medium heat, stirring often. Check the seasoning. The subtle flavors and aromas are best when the soup is not piping hot, so serve warm or at room temperature, garnished with a dollop of creme fraiche.
- Make-ahead note: This soup tastes best when made 1 or 2 days ahead. Let cool to room temperature, cover, and refrigerate. Check the seasoning and reheat gently before serving.