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      Roasted Red Pepper Soup with Boursin Grilled Cheese, 6/29/12

      Jason Knapp{}

      UCA

      {}

      2 T Olive oil

      1 Onion diced

      2 ribs celery diced

      3/4 cup green onion sliced

      4 cloves garlic chopped

      1 cup white wine

      1 quart chicken stock

      1 quart beef stock

      2 cups sliced roasted red peppers

      1 cup heavy cream

      Sriracha to taste

      Salt

      Pepper

      {}

      {}

      Heat olive oil in medium saucepan, add onion, celery, green onion, and garlic and saut over medium heat until translucent. {}Deglaze with white wine and let wine reduce until almost none remains, add stocks and peppers.{} Puree soup in blender or with handheld blender.{} Blend in heavy cream and adjust seasonings with Sriracha, salt and pepper.

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