Sunday, April 11, 2010

La Madeleine Red Pepper Soup

La Madeleine Red Pepper Soup

You can make the La Madeleine Red Pepper Soup at home with this recipe. Nothing beats the taste of this restaurant fresh red pepper soup. The secret recipe is out, you can make this recipe at home.

1/4 C. Olive Oil
1 Tbsp. Fennel Seed
1 C. chopped Onion
1/2 tsp. Thyme
1/2 Bay Leaf
1/2 tsp. minced Garlic
1 Tbsp. Fresh Basil
6 Red Bell Peppers – seeds and ribs removed
2 Tbsp. minced jalapeno
1/4 C. Flour
5 C. Chicken Stock
2 tsp. Tomato Paste
1/4 C. chopped fresh Tomato
1 C. Heavy Cream
Salt and Pepper to taste

In a heavy saucepan, heat olive oil over medium heat and add the onions, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeno pepper. Saute the vegetables over low heat until wilted, about 10 to 15 minutes. Add flour and stir over low heat about 10 minutes to cook the flour. Add the chicken stock, whisking until smooth, along with the tomato paste and fresh tomatoes. Cook the soup over medium heat, partially covered for about 45 minutes. Puree in a blender or food processor. Return puree to pan and add cream and simmer for about 10 minutes. Taste for seasoning, add salt and pepper to taste.

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