Jen's Roasted Pepper Soup

Hot and creamy, this soup is great with a grilled cheeser or even as a pasta sauce.

you'll need:
about a dozen peppers, hot & sweet (more if they're small)
a big onion (sliced) 
4 diced potatoes
3-4 cups half & half, milk and/or cream
3-4 cups stock of some sort
2 Tbsp butter 
olive oil for roasting peppers
seasonings to taste
   I use a little salt & a lotta pepper -- or nothing at all!
parmesan or other grated hard cheese
around 2 hours (45 minutes actual work time) 
serves 6-8

tip: If you're using hot peppers consider getting some latex gloves to protect your
hands when you peel the peppers -- I've burned my fingers peeling hot/picante peppers.

Generously coat peppers with olive oil, oil pan & roast at 375 for 15-20 minutes
(some may take longer). When you take them out, put them in a paper bag for a while
because the moisture makes them easier to peel. They're also easier to peel when
they've cooled down.
Peel peppers as best you can (careful your fingers!). To tell the truth, I don't worry
too much about this step (sometimes I even skip it) -- I like the color flecks.

saute onion in butter till translucent
add stock & milk
boil potatoes in stock
put some more butter in (optional)
add peppers when they're ready

Adjust thickness by adding more milk or more stock/water (don't add cream till the
end), maybe take the lid off... Make it how you like it. Simmer about 1/2 an hour.

Now, be very careful on this step! You wanna blend it up (in a blender or food
processor) to the consistency you want but do not burn yourself!

Simmer it carefully for a little longer & add cream & parmesan. Mess with
seasonings/thickness till you're ready to eat it (naturally the flavour will get
stronger the next day).

Serve it with crackers, sour cream or yogurt, especially if it turns out hot.
This soup is good with a grilled cheeser to dip in it. Cools down the soup & livens
up the sandwich. Great meal on a cold Fall day.
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