Rupert’s at Hotel McCall’s Executive Chef, Gary Kucy, has built his diverse career by incorporating culinary traditions from around the world. Chef Kucy shares this Roasted Sweet Pepper Soup, which pairs well with seafood, sausage, chicken and pork. Because of its versatility, this soup provides a great platform for creativity and will become your go-to recipe! Chef Kucy’s Thai-Spiced Winter Squash Soup will be featured in the Ski Town Soups cookbook.
Roasted Sweet Pepper Soup
½ cup shallots, chopped
2 Tbsp. garlic, chopped
1 tsp. fennel seeds
2 tsp. smoked paprika
2 tsp. Hungarian paprika
¼ tsp. cayenne pepper
¾ cup white wine
¼ cup cornmeal
3 quarts vegetable or chicken stock
8 roasted red bell peppers, peeled and seeded
Salt and black pepper to taste
Char red bell peppers over open flames or under the broiler to blacken skins. Place in a plastic bag and cool. Peel and seed peppers – do not rinse with water. Set aside.
Sauté shallots and garlic in olive oil over medium heat until translucent; add paprika, cayenne, and fennel. Cook for 1 minute. Deglaze with white wine and simmer to reduce.
Once wine is nearly dry, add cornmeal, stock and roasted peppers. Boil and simmer for 15 minutes until cornmeal is cooked. Remove from heat and puree in blender until very smooth. Strain and season to taste.