Leek & Roasted Red Pepper Soup
2 Tablespoons Olive oil
1 large Onion, chopped
1 cup Celery, chopped
3 Leeks, white part only, thinly sliced
1 teaspoon Garlic, minced (I used the jarred kind)
2 jars, 15 oz. each Roasted Red Peppers, drained (I like the Merretta brand)
1 – 49 oz. can Chicken broth
2 Tablespoons Tomato Paste
1 Tablespoon Worcestershire sauce
2 Tablespoons Chicken base (I like the Tone’s brand in the jar)
¼ tsp. or to taste Crushed red pepper flakes
1 teaspoon Cavender’s Greek seasoning
1 teaspoon Italian seasoning
To taste Salt & pepper (Be sure and taste before you salt)
(if it’s too salty, add a pinch or two of sugar)
2 Tablespoons Butter, unsalted
¼ – ½ cup Heavy Cream
- In a large, heavy bottomed stock pot, sauté onions, celery and leeks in olive oil until translucent. Add garlic and sauté 1 minute. Add chicken broth and roasted red peppers.
- Blend with a stick blender or in a regular blender until smooth. Add remaining ingredients, except for the butter and heavy cream.
- Simmer for at least an hour. (The longer it simmers the better the favors develop.) Soup can be refrigerated or frozen, after cooling, at this point.
- To serve, bring soup to just shy of boiling, add butter and cream.
- Garnish with grated parmesan cheese, chives, sour cream, or garlic croutons. OR all of the above.
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Paris, Texas Weather Forecast
Cloudy. High 54F. Winds SSE at 10 to 20 mph.
Chance of Rain
Rain showers in the morning, then cloudy and windy in the afternoon. Morning high of 58F with temps falling to near 40. SSW winds shifting to NW at 25 to 35 mph. Chance of rain 40%. Winds could occasionally gust over 40 mph.