My neighbor, Sharon, is a wonderful friend and a wonderful cook. She is also a great conversationalist, creative, and has a very interesting life. Basically, she is made to write a blog. And it’s on her bucket list to have one someday soon! Until then, she has agreed to contribute to mine. Lucky me! Starting today, you will see regularly featured “From Sharon’s Kitchen” posts with my neighbor’s tasty creations.
In Sharon’s words:
Hello, Modern Day Fox readers! My name is Sharon and I’m so happy to be able to share my love for cooking with all of you. I’m very passionate about food, especially gluten-free creations. Since the weather has taken a turn for the cold this week, I was longing for a warm cup of soup. I thought it would be great to kick off my first featured post with my Roasted Red Pepper Soup.
I wait every year for red bell peppers to go on sale so that I can make batches of this delicious soup. I had it for the first time many years ago on Thanksgiving Day and it has become a favorite amongst all my friends and family. I hope you love it as much as we do!
6 red bell peppers
2 Bartlett pears
1 clove garlic
1/2 teaspoon crushed red pepper
2 tablespoons chopped fresh tarragon
4 tablespoons olive oil
1 1/2 box organic chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar roasted red peppers (save for last)
Chop shallot and garlic into small minced pieces and place in a Dutch oven with olive oil. Cook until translucent.
Chop all vegetables and pears into big chunks. Place in Dutch oven along with chicken broth, salt and pepper, crushed red pepper and 1 tablespoon tarragon. Cook on medium-high heat until veggies are tender. Remove from heat and puree with immersion blender or vitamix. If you have neither, you can do small batches in regular blender.