Red Pepper and Italian Sausage Soup

At this time of year you can really taste the varietal difference between the various colored local sweet peppers. So, being inspired by the market's bounty, this is the perfect time to make my zesty Grilled Red Pepper Soup. It is generously garnished with quickly grilled or sautéed garlic-infused green peppers and spicy sausage. A real key is to grill (or fire-roast) the peppers very quickly so that you retain the individual textures of the peppers--high heat is imperative. Also, procure (or make) a quality Italian sausage. With a few slices of grilled country bread glazed with extra-virgin olive oil, you'll have an elegant dish with an elite street food pedigree that is certainly worth sitting down at the table for.

By / Photography By Myrica von Haselberg | September 10, 2018

Ingredients

Red Pepper and Italian Sausage Soup
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds red peppers, grilled for 6 minutes while turning regularly to evenly grill. After grilling, do not peel. Remove stems and seeds and dice medium.
  • 1 onion (12 ounces), peeled and sliced
  • 4 garlic cloves (1 ounce), peeled and sliced
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground fennel seed
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 tablespoon chipotle chili in adobo sauce (available in small cans)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (15.5 ounce) can diced tomatoes in juice
  • 1 celery rib, cut in two pieces
  • 1 quart unsalted chicken stock
  • Italian Sausage and Green Pepper Garnish (Below)
Italian Sausage and Green Pepper Garnish
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces bulk pork Italian sausage, divided into 8 (1 ounce) portions, each portion divided into 4 marble-size balls
  • 1 (8 ounce) green pepper, cut in half stem to bottom, stem, core and seeds removed, and flesh cut into 1-inch long julienne
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon garlic, minced

Instructions

For Soup

Place the oil in a pot and sweat the grilled peppers, onions, garlic, spices and herbs for 10 minutes. Add the tomatoes, celery and stock ad bring up to a boil. Simmer, covered, for 20 minutes. Purée the soup, then strain through a medium strainer. Reserve warm.

For Garnish

Place a large sauté pan over medium-high heat. When hot, add 1 tablespoon of the olive oil. Add the small sausage balls and brown on all sides for about 3 to 4 minutes until cooked through. Remove from the pan to a plate. Add 1 additional tablespoon of olive oil if there isn't enough oil in the pan, then add green peppers. Season lightly with salt and pepper and sauté for about 2 minutes until crisp-tender. Add the garlic, sauté for 15 seconds and remove from pan. Divide the garnish between 8 bowls (4 small sausage balls per bowl) in the middle of the bowl. Pour the soup around and serve.

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At this time of year, you can really taste the varietal difference between the various colored local sweet peppers. So, being inspired by the market's bounty, this is the perfect time to make my zesty...

Ingredients

Red Pepper and Italian Sausage Soup
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds red peppers, grilled for 6 minutes while turning regularly to evenly grill. After grilling, do not peel. Remove stems and seeds and dice medium.
  • 1 onion (12 ounces), peeled and sliced
  • 4 garlic cloves (1 ounce), peeled and sliced
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground fennel seed
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 tablespoon chipotle chili in adobo sauce (available in small cans)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (15.5 ounce) can diced tomatoes in juice
  • 1 celery rib, cut in two pieces
  • 1 quart unsalted chicken stock
  • Italian Sausage and Green Pepper Garnish (Below)
Italian Sausage and Green Pepper Garnish
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces bulk pork Italian sausage, divided into 8 (1 ounce) portions, each portion divided into 4 marble-size balls
  • 1 (8 ounce) green pepper, cut in half stem to bottom, stem, core and seeds removed, and flesh cut into 1-inch long julienne
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon garlic, minced
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