Jim Kelley's Roasted-Garlic-and-Pepper Soup

Ingredients

• 1 large head garlic, roasted and squeezed from its husk
• 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
• 1 poblano or pasilla pepper, prepared as above
• 1 Anaheim pepper, prepared as above
• 1 banana pepper, prepared as above
• ½ to 2 small jalapeno peppers (to taste), prepared as above
• 1 onion, roasted, peeled and coarsely chopped
• 1 teaspoon kosher salt
• 1 quart rich chicken stock
• 3 ounces fresh goat cheese, cut into 6 slices
• Cilantro leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    137 calories; 5 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 8 grams protein; 11 milligrams cholesterol; 687 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a large saucepan, combine all the ingredients except the cheese and cilantro. Bring to a boil over high heat; lower the heat and simmer until vegetables are very soft, about 5 minutes. Remove from heat and cool slightly.
2. Working in batches, puree the soup in a blender until very smooth. Return to the pan and reheat. Divide the soup among 6 soup plates or bowls. Place a slice of goat cheese in the center of each serving and garnish with a few cilantro leave

25 minutes