Roasted Red Bell Pepper Soup
Roasted Red Bell Pepper Soup
Directions
- Grate Dry Jack (about 3/4 cup); reserve.
- Sauté shallots in butter until lightly browned, about 5 minutes.
- Stir in red bell pepper and stock; simmer 20 min. Purée mixture.
- Stir in 3 cups Mascarpone and parsley. (If necessary, reduce over high heat or add chicken stock to adjust thickness.) Season to taste with cayenne pepper and salt.
Ingredients
- 3 oz Real California Dry Jack cheese
- 3 cups shallot(s), chopped
- 2 tbsp Real California butter
- 6 cups Red Bell Pepper, roasted, diced
- 3 qt chicken stock
- 14 oz Real California Mascarpone cheese, divided
- 1/3 cup parsley, Italian, chopped
- as needed cayenne pepper
- as needed salt
