In celebration of National Soup Month, Chef McGee would like to share two of his favorite soup recipes.
Roasted Pepper Soup
Yield 10 to 12 servings
½ cup olive oil
2 onions, chopped
3 stalks celery, chopped
6 cloves garlic, chopped
2# roasted peppers, chopped
2 # raw pepper, chopped
2 quarts vegetable stock
Kosher salt and pepper (to taste)
4 Tbsp. butter
12 vegetable purses
1. Heat olive oil in a large soup pot. Add onions, clelery, raw peppers and garlic. Cook over low heat for three minutes, stirring occasionally.
2. Add all the other ingredients except butter. Cover and simmer over low heat for one hour.
3. Puree soup in a food processor.
4. Return soup to pot and bring to a simmer. Add butter and whisk until butter is blended into soup. Cook till soup is thickened. Correct seasoning.
Soup Vichyssoise
(Potato & Leek)
(Approximately 6 Servings)
1 Leek (white and some green parts) sliced thinly.
½ Onion (sliced thinly)
2 tbsp. Butter
2 Idaho potatoes (peeled and sliced)
1qt. Chicken stock
1½ cup Heavy Cream
Salt and Pepper to taste
3 tbsp. Chopped Chives
1. Wash the leeks in cold water to remove any sand residue.
2. Sauté in butter with onions until translucent.
3. Add the potatoes and cook 2-3 minutes longer.
4. Cover with chicken stock and simmer for 45 minutes.
5. Puree the soup with a blender and then strain through a fine mesh.
6. Add the cream and chives, then check for seasoning.