Roasted Yellow Pepper Soup
medium yellow onions, chopped
freshly ground pepper
chicken or vegetable stock or water
1Preheat oven to 400 degrees.
2Place peppers on oiled cookie sheet and place in oven.
3Roast peppers, turning occasionally, for 20-30 minutes, until the skins puffs up and is mostly blackened.
4Place in bowl and cover with plastic wrap to sweat.
5While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 10-15 minutes, stirring occasionally, until translucent.
6Add garlic and cook until aroma is released.
7Sprinkle flour over and cook, stirring, another 5 minutes.
8Stir in stock or water and bring to the simmer.
9Turn off heat and set a food mill fitted with fine sieve over pot.
10Unwrap the bowl of peppers; they should be very soft.
11Pull out and discard cores.
12Place contents of bowl, juice and all, into food mill and pass peppers through.
13Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards.
14Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together.
15Whisk in milk, pass through food mill again into clean pot, heat gently and serve.