I’ve been obsessing for a week or so about these red crackers over at Nourished and Nurtured. Finally got some red bell peppers and roasted them this morning, but I decided to add some cheese and bake them rather than dehydrate them. Well, the crackers need a little more work. Actually, they might have been really good, but next time I need to not run outside to chat with a friend who unexpectedly shows up across the street, looking at the house for sale. The crackers were a little over cooked.
With plenty of roasted and pureed red bell peppers left, I knew I had something good for dinner, but it took a while for inspiration to strike. Finally did, right before dinner, which was going to be quiche, but we had leftover chicken and gravy from the Chicken Paprika I made last week and the thought occurred to me that the puree + gravy + chicken would be a good soup. So, go make Chicken Paprika and then come back here and make some soup, okay?
Anyway, once again, leftovers save me from working too hard and once again, Luc whined about the soup, then tried it and loved it.
Roasted Red Pepper Soup with Chicken and Olives
2 tablespoons ghee or schmaltz
1 onion, coarsely chopped
1-2 carrots, coarsely chopped
2-3 celery stalks, coarsely chopped
1 quart gravy leftover from Chicken Paprika
1 chicken breast and 1 thigh leftover from Chicken Paprika
1-1/2 cups roasted red pepper puree
2-3 garlic cloves, fine minced
salt and pepper to taste
1/2 or so slice black olives
In a heavy-bottomed large sauce pan, melt fat over medium-high heat. Saute onion, carrots, and celery for about 10 minutes, until the onions are beginning to soft. Add gravy, bring to a simmer, and simmer for about 20 minutes, until the vegetables are soft. Remove pan from heat and puree the vegetables with an immersion blender. Add chicken, roasted red pepper puree, minced garlic, salt, pepper, and black olives. Reheat if necessary. Serve with sauerkraut.