This meal is a wonderful way to celebrate the vibrant colors and flavors of summer. Peppers may be roasted and eggs boiled in advance, up to one day ahead. This recipe takes approximately one hour to prepare.
Serves 4
Roasted Red Pepper and Tomato Soup
- 3 red bell peppers
- 3 leeks, white and light green portion only
- 1/2 large shallot
- 1 1/2 Tbsp olive oil
- 2 Cups chicken or vegetable stock
- 1 15 oz can fire roasted tomatoes
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried dill, or 1 Tbsp minced fresh dill
- 2 tsp dried thyme
Broiled Asparagus with Farm Eggs
- 1 bunch thin asparagus
- 1 Tbsp vegetable oil
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 tsp dried thyme
- 4 Eggs
- Optional: fresh grated parmesan
Place bell peppers on a broiler pan and place in the broiler approximately 6 inches below heat source. Cook for about 20 minutes, turning three times, until the outer skin on each side of all peppers is blackened. Set aside to cool, about 5 minutes. You may place them on a plate and cover with plastic wrap to make them easier to peel.
Place eggs in a small pot and cover with water. Bring water to a boil over high heat and then turn heat down just slightly to maintain a gentle boil. Allow to boil for 3 minutes and then turn off heat. Allow eggs to rest in the hot water for 1 minute for soft boiled or 3 minutes for hard boiled. After time is up, spoon eggs out and place immediately and gently into a bowl of ice water. Allow eggs to cool. Shell carefully and then gently slice in half, to maintain integrity of yoke.
Discard darker green top portion of leeks. Slice leeks into 1/4 inch rounds, removing any dirt. Set aside. Peel and dice shallots and set aside.
When peppers are cooled, heat oil in a heavy bottomed stockpot over medium low. Sautée leek and shallot for five minutes, stirring occasionally. Meanwhile, peel bell peppers, remove the seeds and stems, and roughly chop. When the leeks and shallots begin to become translucent, add the bell peppers, tomatoes, and broth to the pan. Turn heat to medium and allow to soup to simmer for 10 minutes.
To the soup, add the salt, pepper, dill (if using fresh dill, don’t add it until you remove soup from heat), and thyme, then simmer 3 more minutes. Allow to cool slightly, then pour one half at a time into blender or use an immersion blender. Blend soup until smooth.
Wash and snap off ends of asparagus. In small bowl or shallow dish toss asparagus with oil, salt, pepper, and thyme. Arrange asparagus evenly in one layer on broiler pan and place in broiler about 6 inches below heat source. Broil 5 minutes, stir, and then broil 2-3 minutes longer until asparagus are tender and lightly browned.
Ladle soup into bowls. Plate asparagus with optional grated Parmesan and two half eggs per serving. Serve warm.
Dr. Cori Burke 