roasted yellow pepper soup

How To Make roasted yellow pepper soup

• Step 1
  Preheat oven to 400 degrees.
• Step 2
  Place peppers on oiled cookie sheet and place in oven.
• Step 3
  Roast peppers, turning occasionally, for 20-30 minutes, until the skins puffs up and is mostly blackened.
• Step 4
  Place in bowl and cover with plastic wrap to sweat.
• Step 5
  While 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.
• Step 6
  Add garlic and cook until aroma is released.
• Step 7
  Sprinkle flour over and cook, stirring, another 5 minutes.
• Step 8
  Stir in stock or water and bring to the simmer.
• Step 9
  Turn off heat and set a food mill fitted with fine sieve over pot.
• Step 10
  Unwrap the bowl of peppers; they should be very soft.
• Step 11
  Pull out and discard cores.
• Step 12
  Place contents of bowl, juice and all, into food mill and pass peppers through.
• Step 13
  Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards.
• Step 14
  Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together.
• Step 15
  Whisk in milk, pass through food mill again into clean pot, heat gently and serve.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!