Roasted Red Pepper, Garlic And Potato Soup
Echo Valley Ranch & Spa (British Columbia, Canada)
Master Chef Kim Madsen

Serves 4

1 Medium Garlic Bulb
2 Medium Leeks, sliced
1 Cup (250 ml) Water
4 Medium Potatoes - Diced
1 Litre (4 Cups) Chicken Stock
2 Teaspoons Chopped Fresh Thyme
2 Large Red Bell Peppers
2 Tablespoons Chopped Fresh Chives

Place the whole, unpeeled garlic bulb on an oven tray and bake in a preheated oven at 350 for about 50 minutes, or until garlic is soft. Cool the garlic for 10 minutes, then cut it in half and carefully squeeze out the pulp.

Combine leeks and the water in a large pot, cook on medium high heat for about 5 minutes or until the water has evaporated, ensure you continue to stir during this time. Once the water has evaporated, add the garlic pulp, the potatoes, chicken stock and thyme, simmer uncovered until the potatoes are soft.

Chop the red peppers into quarters, making sure you remove the seeds and membranes. Grill the peppers, skin side up under the broiler until the skin blisters, take out of oven and peel skin. To make peeling easier put the peppers into a plastic bag while they cool, removing the skin will be easier once they are cooled.

Add peeled peppers to the potato mixture, puree either in a blender or with a hand blender (be careful if the soup is really hot as it will expand when you blend) Strain through a sieve if so desired. Return the soup to the pot and stir until hot. Serve with chives and a dollop of sour cream if you wish

This soup can be thinned with a little extra water if so desired. It can also be made up to two days before, however it is not recommended to reheat in the microwave. Refrigerate any unused portions or freeze.

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