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–+ servings

Roast Pepper Soup with Garlic Shitakes and Parsley oil

Paul Hegeman
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Waiting Time 30 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine International
Servings 4 servings

Ingredients
 
 

  • 10-12 red bell peppers
  • 1 onion
  • 1 clove garlic
  • 2 cups chicken stock or vegetable stock
  • 1 cup water
  • 2 bay leaves
  • 1-2 red birds eye chillis optional
  • 1 tablespoon brown sugar
  • 1/2 lb shitake mushrooms
  • white wine
  • 1/4 bunch parsley
  • olive oil extra virgin
  • sea salt flakes
  • black pepper freshly ground

Instructions
 

  • This first step of roasting the peppers can be done as far as a day in advance.
  • Preheat oven to 200 degrees Celsius (390 Fahrenheit).
  • Lightly coat peppers in oil and place in an oven proof dish.
  • Roast peppers 12 minutes turn and cook a further 12 minutes, roast like this until skin is blistered on all sides.
  • Remove them from the oven and transfer to a large bowl and wrap tightly with cling wrap and allow to stand for at least half an hour.
  • Once the peppers are cool, peel and seed them discarding both skin and seed and keeping the flesh, this can be a little frustrating, cleaning them under running water will make it less frustrating but will also wash away some of the flavour.
  • Soften onions in a little olive oil in a med-large pot over medium-high heat.
  • Once onion starts to soften add the garlic and chillies and cook a further 3 minutes.
  • Add the peppers and brown sugar and continue to cook a further 3 minutes.
  • Add a good splash of wine and turn up the heat to help evaporate the alcohol and cook for another couple minutes and add the water, stock and bay leaves.
  • Bring to the boil and reduce to simmer for 30-40 minutes.
  • To a food processor or blender add the parsley, ¼ cup of olive oil, a pinch of salt and pepper and puree until smooth and green.
  • Once the soup has cooked blend with a stick blender until smooth (be careful not to splash as the soup will be very hot).
  • If the soup is too thick add a little more stock or water.
  • Taste for seasoning and set aside to keep warm.
  • Sautee the shitakes over high heat in a liberal pour of extra virgin olive oil until golden and crispy, approx 5- 10 minutes and season with salt and pepper.
  • Drain briefly on paper towel.
  • Serve the soup with the mushrooms scattered over and pour the parsley oil over that
  • As mentioned the chillies in this recipe are optional as there is plenty of flavour as it is but I like the extra little kick.
  • Definitely pair this dish with a white, Pinot Grigio goes well.

Notes

ROAST PEPPER SOUP WITH GARLIC SHITAKES AND PARSLEY OIL.
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