CHEF JEFF — ONE BYTE AT A TIME: Roasted Red Bell Pepper Tequila Soup

A little dash of spirits gives this recipe a little kick.

Roasted Red Bell Pepper Tequila Soup

2 pounds of red bell peppers

Olive oil

2 garlic cloves, minced

2 cups of vegetable or chicken stock

Sea salt and pepper

2 tablespoons of tequila

1/3 cup cream

Fresh cilantro, chopped

Preheat oven to broil. Roast red peppers by putting them on foil-lined cookie sheet, cutting slits in them and sliding them into oven. Watch carefully, turn them over as they char, so all sides get evenly blackened. Put cooked peppers in bowl of ice water. Let them cool 10 minutes. Skins should come off. Remove membranes, seeds. Put oil in saucepan with minced garlic. Turn heat to medium-low. Cook until you can smell garlic; add peppers, stock, pinch of salt, pepper. Stir. Using hand blender, puree pepper-stock mixture and let come to boil. Turn heat to low. Let it cook 15 minutes or so. Add tequila, cream. Taste for seasonings. Serve immediately with chopped cilantro.

Yield: Serves 4 as first course.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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