Paddy Burkes Pepper Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup unsalted kerrygold irish butter
• 4 bell peppers, seeded, deribbed, and diced (a combination of red, yellow and orange)
• 1 red onion, chopped
• 1 cup all-purpose flour
• 6 cups homemade vegetable stock or 6 cups low sodium vegetable broth
• 2/3 cup half-and-half
• 1 tablespoon fresh basil, minced
• 1 tablespoon fresh flat-leaf parsley, minced
• salt & freshly ground black pepper
• 6 tablespoons creme fraiche

Recipe

• 1 in a stockpot over medium heat, melt the butter.
• 2 add the peppers and onion, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
• 3 stir in flour until blended with the vegetables.
• 4 add the vegetable stock, a cup at a time, stirring after each addition to blend the flour and vegetables.
• 5 reduce the heat to low and simmer for 50 to 60 minutes, or until the vegetables are tender.
• 6 remove from the heat and let cool for 10 minutes.
• 7 working in batches, transfer the soup to a food processor or blender and puree until smooth.
• 8 your immersion blender can also be used.
• 9 return soup to the pot, whisk in the half and half, and season with the basil, parsley, salt and pepper.
• 10 simmer until heated through.
• 11 ladle the soup into swallow bowls and swirl a tablespoon creme fraiche homemade into each.