Roasted Pepper Soup

This soup can be prepared with store-bought roasted red bell peppers or, if you wish, you can roast your own red, orange or yellow peppers and use them. Or, mix them as you wish if the color of the soup is important to the overall feeling of the event. This will require about three home-roasted peppers (see the note below about roasting peppers.)

INGREDIENTS

1          tablespoon olive oil
1          medium white onion, chopped
4          cloves garlic, minced
2          jars (7 ounce) roasted red bell peppers
1 ½      cups dry white table wine
1          teaspoon dried sage
½         can (15 ounce) cannellini beans (white kidney)
1          tablespoon butter or butter substitute

METHOD

In a large sauce pan, heat the tablespoon of olive oil over medium heat and add the onions. Simmer until translucent, about 4 to 5 minutes, and add the garlic. Simmer for 1 minute and add the white wine, bell peppers and sage. Cook uncovered for about 5 minutes and add the beans.

Continue cooking for 5 more minutes and remove from the heat. Working in batches if necessary, place into a blender or food processor and process to a puree. Return to a clean sauce pan and reheat, adding the butter. Serve immediately accompanied by a dollop of goat cheese or ricotta.

Pairs well with TRE Chardonnay.

NOTE: To roast bell peppers, place them on a baking sheet and broil them on the top rack of the oven. Use tongs to turn them as each side becomes partially blackened. When thoroughly blacked on all sides, remove from the broiler and place them into a brown paper bag. Close the bag and let them sweat there for 10 to 15 minutes. Once cooled, remove the skin on the outside, remove the seeds and stem and cut to the desired size.