20 Extra Large Red Peppers
½ lb. Butter
2 Anaheim Peppers
2 Scotch Bonnet Peppers
½ cup Balsamic Vinegar
6 Sprigs Rosemary
1 qt. Best Quality Heavy Cream
4 Large White Kitchen Onions
1 Head of Garlic, Chopped
Kosher Salt to Taste
1. Roast 20 extra large red peppers over an open flame. Do not let skins turn ashen and gray. After roasting, immediately blanch and peel blistered peppers. Roasted peppers are not enhanced by sitting in water. Drain and coarsely chop peppers.
2. Melt ¼ lb. butter in one very large or two large heavy bottomed sauté pans. Add ½ cup balsamic vinegar, 2 coarsely chopped Anaheim peppers, 2 coarsely chopped Scotch Bonnet peppers and 2 rosemary sprigs. Simmer briefly, then add chopped peppers. Cook for about two hours over very low heat. This process naturally caramelizes the peppers and melds the flavors together.
3. In a heavy-bottomed pot, reduce by half 1 qt. heavy cream. Remove from heat.
4. When peppers have softened considerably (about two hours) remove from heat. Cool slightly. Divide peppers into several batches and lightly puree in a blender, using the on/off switch. Do not overly homogenize.
5. Place in large enamel-coated cast iron soup pot and add cream. Cook slowly to combine flavors - approximately 20 minutes. Do not cover or allow to boil.
6. In a separate pot, combine 4 chopped onions, ¼ butter, 4 large rosemary sprigs and 1 chopped head of garlic. Cook over low heat until wilted and softened, approximately 30 minutes. Puree when cooked and add to soup pot. Season to taste.
Serves approximately 6 to 8 people.
Mary-Catherine Deibel (pictured here with chef Susan Regis) and Deborah Hughes are the proprietors of Upstairs on the Square. They shared this recipe with us after dozens of attendees at the Taste of WGBH Food & Wine Festival said they must have it.
Used with permission. Deborah Hughes, UpStairs at the Pudding, Copyright 1992.Deborah Hughes, UpStairs on the Square, Copyright 2002
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