Monday, January 25, 2010

Smoky Sofrito Soup + Chimichurri

1 onion (roughly chopped)
1 Not Chickn' bouillon cube
1//2 chipotle pepper (more if you like it really spicy)
2 cloves garlic
2 carrots (roughly chopped)
3 roasted peppers (red, yellow, orange)
1/2 cup white wine
olive oil
salt & pepper
chimichurri (for garnish)

Over medium-high heat sweat the onion and bouillon cube in a few tablespoons of olive oil until the onion is translucent. Deglaze the pan with white wine and reduce until most of the wine has evaporated. Add the rest of the ingredients except the chimichurri to the pot. Add enough water to cover and simmer over medium heat for 15 minutes. Using an immersion blender blend ingredients until smooth. You may strain the soup if you would like it to be more refined or serve it just like it is. Adjust consistency with stock or water. Top with plenty of chimichurri.

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