This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 8 red bell peppers
- 4 garlic cloves peeled and minced
- 1 T. olive oil
- salt and pepper to season
- 12 sun dried tomato halves
- 1 T. fresh lemon juice
- 2 ½ c. vegetable or chicken stock
- 2 tablespoon fresh pesto
- ¼ c. creme fraiche or sour cream
Directions:
Step 1: Preheat the oven to 400°F.
Step 2: Roughly chop the red peppers and place on a large cookie sheet. Add the garlic and drizzle with the olive oil and sprinkle with salt and pepper. Place in the hot oven and roast about 35 minutes or until slightly the peppers soften and the skins begin to char.
Step 3: Remove from the oven and place in a a stick pot. Add the sundried tomatoes, lemon juice, and stock. Simmer for 10 to 15 minutes then remove from the heat and blend until completely smooth using an immersion blender.
Step 4: Once smooth, gently blend in the pesto and creme fraiche or sour cream. Taste the soup for seasoning and add salt and pepper as needed. Serve warm or cold.
Serves 8
