I cooked so many roasted red peppers in a Michelin-starred restaurant during my internship from culinary school that I thought I could never eat one again. I would lie in bed at night – a cot in a converted horse stable, mind you—and smell it on my hair and fingers, wafting from my pillow. Discovering that the Portuguese have a traditional soup with roasted red peppers and peas – and, of course, a generous portion of chorizo— I was inspired to lift my pepper ban. As the scent filled my kitchen, its sweet fragrance transported me to the hills of the south of France and memories of my day off meandering to the nearby Provençal town in the sunshine instead of manual labor. So, thanks for giving me a sweet moment that took me out of my house for a few minutes!
- Brown some chorizo in a bit of oil in a medium saucepan, breaking it apart; pour soup over top to reheat and simmer a few minutes for the flavors to blend.
- With garlic bread: cut a garlic clove in half; rub toasted bread with cut side of garlic, grating it into the toast.
- The traditional soup is served topped with an egg, so give that a try! Yum
- Drizzle with olive oil and/or scatter with pepper flakes
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.