I met and played on the radio with Chef Michael Capuano when we did our broadcast from Local Breeze. Seriously, he is one of the coolest dudes I’ve met and we hit it off instantly. Although we didn’t have time to load up this recipe on the day, I took one look at this soup and decided it just HAD to be a part of our collection.
Chef Mike is very passionate about his food, the restaurant, and life in general. It’s a great place to hang and, TRUST ME, you’ll love the food. Oh, want to know a secret?? He made this up on the fly…now that’s talent!!!
Ingredients:
- 1 yellow onion, finely chopped
- 1 large shallot, finely diced
- 2 – 28 oz. cans fire-roasted tomatoes
- 6 red bell peppers, fire-roasted and peeled
- 3 cloves garlic, thinly sliced
- 2 chipotle chiles in adobo, minced with seeds
- 2 C. vegetable stock
- 1/2 C. chipotle crème fraiche (recipe follows)
- 3 T. EVOO
- 1 T. 40 Mesh Cumin
- 1 t. Smoked Paprika
- 1/2 t. Ancho Chile Powder
- Sea salt and freshly ground black pepper
- Fresh Flat-Leaf Parsley for Garnish
- Heat the olive oil. Add the onion and shallot and sauté until softened, then add the garlic. Do not allow garlic to brown. Reduce heat and add tomatoes, roasted bell peppers, chile, spices and stock. Cook until vegetables are softened and remove from the heat.
- Puree the vegetables using an immersion blender. Pass the soup through a medium-meshed sieve over a serving bowl. Press on the pulp and discard any remaining solids. Season to taste with salt and Pepper. Add a dollop of chipotle crème fraiche and garnish with parsley. Yield: ~2 qts
Chipotle Crème Fraiche:
Stir 1/2 cup crème fraiche with 1/2 of a chipotle in adobo and one clove garlic minced extremely fine; season with S&P.
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