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RED PEPPERS - Roasted Red Pepper Soup - Saffron Rouille
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Yield: about 1 1/2 cups
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| GOURMET Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don’t be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup. INGREDIENTS | |
| 1/8 teaspoon | crumbled saffron threads |
| 1/4 teaspoon | hot water |
| 1 cup | mayonnaise |
| 1/4 cup | chopped roasted peppers, (see below) |
| 1/4 cup | extra-virgin olive oil |
| 1/2 teaspoon | fresh lemon juice |
| 2 teaspoons | finely chopped garlic |
| 1/2 teaspoon | cayenne |
| INSTRUCTIONS Sprinkle saffron over hot water in a small cup and let stand 1 minute. Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth. COOKS’ NOTES Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers. Rouille can be made 2 days ahead and chilled, covered. | |
| Roasted Red Peppers | |
| RECIPE BY PAUL GRIMES Makes 8 servings Active time: 10 min Total time: 1 hr INGREDIENTS | |
| 5 large | red bell peppers, halved lengthwise, discarding stems and seeds |
Olive oil for rubbing
INSTRUCTIONS
Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
Preheat broiler.
Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 mintues.
Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.
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