What’s For Dinner?
Three Pepper Soup - from Baraonda
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . BARAONDA
710 Peachtree St., Atlanta
Q: I would love it if you could get the recipe for Three Pepper Soup at Baraonda. I go there often and love the food, so I took a friend for lunch. We were both amazed at the rich color and unusual flavor of the soup.
--- Kristin McCarver, Decatur
A: Chef-owner Costanzo Astarita was happy to provide the recipe for this simply seasoned soup, which is featured as a special. Red, yellow and green bell peppers are sauteed with onions and poblano peppers and pureed for a textured soup with flecks of color. For a richer soup, add cream at the end of cooking.
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 4
2 tablespoons olive oil
1/2 cup chopped onion
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 small poblano pepper, seeded and julienned
1 bay leaf
1/4 cup white wine
4 cups reduced-sodium chicken broth or vegetable broth
3 tablespoons butter, melted
1/3 cup all-purpose flour
1/4 cup heavy cream (optional)
Salt and pepper
Add wine, increase to high and cook until evaporated, stirring frequently. Add broth and bring to a boil.
In a bowl, combine melted butter and flour to make a paste, and slowly add to soup. Cook on medium heat for 20 to 25 minutes, stirring occasionally. Add cream, if desired. Cool briefly. Discard bay leaf. Puree soup in a food processor, leaving it a little chunky. Season to taste with salt and pepper