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

Jason Knapp{}

UCA

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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

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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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