Market 65 Roasted Red Pepper and
What You'll Need:
2 Pints Snowville Creamery half and half
1 medium white onion ( julienned )
10 ounces roasted red peppers
½ head cauliflower
2 cups vegetable stock
1/3 cup tomato paste
¼ cup of arrowroot dissolved in ¼ cup warm water
½ cup sherry
2 tbsp apple cider vinegar
2 tbsp salt
2 tbsp brown sugar
1 tsp garlic salt
1 tsp Spanish paprika
¼ tsp white pepper
Prep Time: 10 mins
Cook Time: 20 mins
Heat ¼ cup blended the oil in a large stockpot. Add onion and cook until golden brown.
Add cauliflower and continue cooking for 5 minutes. Deglaze the stock pot with sherry and reduce slightly.
Add half and half and reduce by half, or until desired thickness. Add roasted red peppers, brown sugar, cider vinegar, sugar, salt, white pepper, paprika and tomato paste.
In a separate bowl, add ¼ cup arrowroot, and dissolve in ¼ cup warm water. Add mixture to the soup, as a thickening agent. Puree soup using a hand mixer/emulsifier.
Let the soup simmer for 10 minutes. Garnish with Lucky Penny Farms goat cheese and fresh chopped parsley. Serves four.
Submitted by Anthony Micheli - Market 65 Restaurant