Ingredients
- 4 red peppers
- 4 tbsp butter
- 1 small yellow onion
- 1 carrot
- 1 rib of celery
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 1/4 tsp thyme
- 3.5 cups chicken broth
- 1.5 cups heavy cream
- 4 cloves garlic, chopped
- 1 tsp sugar
- 1 dash of cayenne pepper
- 1 squeeze of lemon
- 1 cup Gouda cheese, grated
Method
Preparing the Ingredients
- turn on the burner and roast the peppers OR use a blow touch to roast them OR roast the peppers in an oven for about 20 minutes, laying them on a sheet pan and flipping them over a couple times throughout
- dice the onions, celery, and carrot and set aside
- wrap the peppers in tin foil for about ten minutes to cool down
- grate the Gouda cheese and set aside
- unwrap the peppers and peel the skin off
- dice the peppers and remove the seeds
Cooking
- put butter into a stock pot and light up the stove
- dump onions, carrots, and celery in, as well as basil, oregano, tarragon, thyme, and cayenne
- mix and cook for about 6 minutes before dumping garlic in, then cook for 1-1.5 more minutes
- pour in chicken broth, put peppers in, and simmer for around 5 minutes before you turn off the stove
Blending and Finishing the Dish
- pour the mixture into a blender and blend until smooth, dumping it back into the pan
- heat up the pan again and add cream, sugar, lemon juice, and cheese, and stir
- scoop into a bowl and enjoy!
The Lawyer in the Kitchen 