When I taught myself cook I went through old recipes that my mom used to make, one of our favorites was roasted red pepper soup. It takes a lot of peppers and patience so I don’t make it often; but when I do I’m generous with the cayenne to slow the eaters down, otherwise it can be gulped down in seconds. Patience comes into play when you have to spend at least 15 minutes roasting peppers over an open flame or under the broiler and when you have to wait for them to steam so you can feel off their skins. I never follow an exactly measured recipe, just a list of ingredients and adjust to how my taste buds are feeling in that moment, but I can give a rough amount needed.
This soup is velvety smooth with a medium weight that slides over the tongue. Cream adds sweetness while smoked paprika adds depth and the cayenne contributes the heat to slow you down. I finish off the soup with a blob of sour cream to cool the tongue and make it that much more decedent. You could go for a fancy swirl of sour cream, but I like the blob so I can swirl it in as needed and taste the difference of the soup without it. I recommended making this to go along with something else, today I made a grilled cheese with two kinds of goat cheese, red onion and pulled chicken.
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