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Potage Aux Poivrons Rouges (French Red Pepper Soup)

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Potage Aux Poivrons Rouges (French Red Pepper Soup)

Photo by F for Food

This recipe was entered in the contest for Your Best Red Pepper Recipe
A&M's Testing Notes: This smooth, velvety soup feels very extravagant. Watch the cooking times so your vegetables are tender without burning before giving them a final simmer to bring together all the components...
This smooth, velvety soup feels very extravagant. Watch the cooking times so your vegetables are tender without burning before giving them a final simmer to bring together all the components. A swirl of crème fraîche and a garnish of crab make it all the more lush. – Stephanie

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Chef
F for Food's Notes: This soup was one of the culinary delights awaiting balloonists when they would touch down after drifting with the breezes over vineyards, churches and villages in Burgundy, near Beaune, a...
This soup was one of the culinary delights awaiting balloonists when they would touch down after drifting with the breezes over vineyards, churches and villages in Burgundy, near Beaune, a small city southeast of Paris.

This is truly a beguiling soup because its lovely light red color suggests tomato but its taste is all pepper. It’s zingy but sweet. Both April and Chris had a second bowl.

I paired it with a burgundy and followed it with stuffed pork tenderloin medallions over rice. I imagine this soup would be equally delicious served cold with a glass of Sancerre and a salad. - F for Food

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Serves 2

2 tablespoons unsalted butter Ask a question about this ingredient

1 medium onion, peeled and chopped coarsely Ask a question about this ingredient

1 medium carrot, peeled and sliced Ask a question about this ingredient

3 cups vegetable stock Ask a question about this ingredient

2 roasted red peppers, peeled, seeded and chopped coarsely Ask a question about this ingredient

3/4 cups milk Ask a question about this ingredient

1/2 teaspoon fresh thyme Ask a question about this ingredient

1 teaspoon kosher salt Ask a question about this ingredient

1/2 teaspoon white pepper Ask a question about this ingredient

1/4 cup + 2 tbsp créme fraiche Ask a question about this ingredient

2 tablespoons lump crabmeat Ask a question about this ingredient

Melt the butter in a medium saucepan; drop in the chopped onions and cook over medium-low heat until they are soft and translucent, about 15 minutes.
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Add the carrots, cover and cook until tender, about 15-20 minutes.
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Add the stock, leave uncovered and bring to a boil over medium-high heat for 20 minutes to reduce the stock base in volume and to strengthen its flavor. Skim occasionally.
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Add the pepper chunks and cook for an additional 20 minutes or until they can be easily pierced with a fork or knife point. Remove from heat and add milk, salt, pepper and thyme.
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When somewhat cool, puree the soup in a food processor or blender.
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Reheat soup over low flame and add crème fraiche. Serve in heated bowls, topped with a dollop of crème fraiche and lump crab meat.
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3 Comments on Potage Aux Poivrons Rouges (French Red Pepper Soup)

cheese1227 added about 1 year ago

I used to work at a french Bistro in the Berkshires and the chef there made a very similiar potage. It was one of my favorite things on the menu. Very pleased to have a recipe for it now! Thanks.