Five-Spice Red Pepper Soup With Parmesan Cream
- 2 large red bell peppers
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 teaspoon Chinese five spice powder
- 2 cloves garlic, minced
- 1 (6 oz.) can Italian-style tomato paste
- 1/4 cup water
- 1/2 teaspoon Worcestershire sauce
- 2 (14 oz.) cans chicken stock
- Salt and pepper to taste
- 1/2 cup Darigold Sour Cream
- 2 - 3 tablespoons Darigold Milk
- 2 tablespoon grated Parmesan cheese
Cut bell peppers in half lengthwise, discard seeds and membranes. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until well blackened and charred. Place peppers in ice water, and chill 5 minutes. Drain peppers; peel and discard skins. Chop and set aside.
Heat oil in large saucepan over medium heat. Add onion, five spice powder, and garlic; sauté 5 minutes. Add peppers, tomato paste and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes.
Spoon mixture into container of an electric blender; cover and process until smooth. Ladle into bowls; top with Parmesan Cream (recipe follows).
Combine sour cream and cheese in a bowl. Stir in enough milk to thin sour cream mixture to same consistency as soup. Divide mixture evenly among servings, placing 1/2 teaspoon dollops in a circle on top of soup. Pull a wooden pick or the tip of a knife criss-cross through dollops to make abstract patterns.
RECIPE YIELD/SERVING SIZE
Makes 4 to 6 servings.