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Ingredients
4 Red Bell Pepper stems, cores and seeds removed; chopped
¼ large onion chopped
1 ½ Shallot peeled and chopped
2 ½ cloves garlic chopped- ¼ tsp ground ginger
- 1 small pinch saffron threads
- 3 cups lobster stock
- 1 small sprig fresh rosemary
2 small sprigs fresh thyme
1 small bay leaf
1 tbsp olive oil
salt to taste
ground black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Warm the olive oil in a soup pot over medium-low heat. Add onion, shallots, garlic and saffron. Cook gently, stirring, until the aromatics soften without browning.
- Add chopped peppers, ginger, rosemary, thyme and bay leaf. Cover and cook over low heat for about 1 hour, stirring regularly, until the peppers are very soft. If the bottom starts to catch, add a small splash of the measured stock.
- Add the remaining lobster stock. Bring to a gentle simmer and cook for about 30 minutes so the flavors combine.
- Remove the bay leaf and herb stems. Blend smooth with an immersion blender. If using a countertop blender, follow its hot-liquid instructions, work in small batches, vent safely and never seal hot soup in a closed blender.
- Strain if you want a finer texture. Return to the pot, heat through and season with salt and pepper. Cool leftovers promptly in shallow containers and refrigerate within 2 hours; use within 3–4 days.
Notes
This soup contains shellfish through the lobster stock; it is not vegetarian.
Four bowl servings are a home serving suggestion, not a measured finished yield.
No cream is needed in this version.
