Up Stairs at the Pudding in Cambridge, MA
I collect New England recipes and this is one I loved. It's somewhat time-consuming (actually quite time-consuming, but if you love peppers it's worth it and serves 8 easily.) Beware, it's very rich!
20 x-tra large red peppers
1 c. (1/2 lb) butter
1/2 c. balsamic vinegar
2 Anaheim chili peppers, chopped
2 scotch bonnet chili peppers, coursely chopped
6 sprigs rosemary
1 qt. heavy cream
4 lg white onions, chopped
1 head garlic, chopped
Kosher salt to taste
Carefully roast the red peppers over an open flame (using a long-handled utensil to hold the peppers either over a grill or gas stove burner). Do no let the skins turn ashen and gray. After roasting, immediately blanch and peel blistered peppers. Drain and chop coursely.
Melt half the butter in a large heavy-bottomed saute pan. Add the balsamic, Anaheim and scotch bonnet peppers, and 2 rosemary sprigs. Simmer briefly, then add the red peppers. Cook for about 2 hours over very low heat.
In another heavy-bottomed pot, reduce the heavy cream by 1/2, then remove from heat.
Remove the softened peppers from the heat. Let cool slightly. Divide the peppers into several batches and lightly puree in a blender, using the on/off switch. Do not over homogenize.
Place the pureed peppers in a large, enamel-coated cast iron pot (I thought this was a bit much, so I just used a heavy pot), and add the reduced cream. Cook slowly 20 min. Do not cover or boil.
In a separate pot, combine the onions, the remaining butter, the remaining rosemary and the garlic. Cook over low heat until softened, approximately 30 min. Puree when cooked and add to the soup pot. Season to taste with salt.
I collect New England recipes and this is one I loved. It's somewhat time-consuming (actually quite time-consuming, but if you love peppers it's worth it and serves 8 easily.) Beware, it's very rich!
20 x-tra large red peppers
1 c. (1/2 lb) butter
1/2 c. balsamic vinegar
2 Anaheim chili peppers, chopped
2 scotch bonnet chili peppers, coursely chopped
6 sprigs rosemary
1 qt. heavy cream
4 lg white onions, chopped
1 head garlic, chopped
Kosher salt to taste
Carefully roast the red peppers over an open flame (using a long-handled utensil to hold the peppers either over a grill or gas stove burner). Do no let the skins turn ashen and gray. After roasting, immediately blanch and peel blistered peppers. Drain and chop coursely.
Melt half the butter in a large heavy-bottomed saute pan. Add the balsamic, Anaheim and scotch bonnet peppers, and 2 rosemary sprigs. Simmer briefly, then add the red peppers. Cook for about 2 hours over very low heat.
In another heavy-bottomed pot, reduce the heavy cream by 1/2, then remove from heat.
Remove the softened peppers from the heat. Let cool slightly. Divide the peppers into several batches and lightly puree in a blender, using the on/off switch. Do not over homogenize.
Place the pureed peppers in a large, enamel-coated cast iron pot (I thought this was a bit much, so I just used a heavy pot), and add the reduced cream. Cook slowly 20 min. Do not cover or boil.
In a separate pot, combine the onions, the remaining butter, the remaining rosemary and the garlic. Cook over low heat until softened, approximately 30 min. Puree when cooked and add to the soup pot. Season to taste with salt.