There are two ways in which you can roast peppers. You can either do it in the oven or in the live flame of a gas burner. I prefer to do it under the live flame. The combination of flavors of this soup, reminds me of eating tapas. Adding 2 potatoes to the soup give it a thicker consistency without having to add any cream. This recipe serves 2.
4 large red peppers
2 medium potatoes, peeled and chopped
1 medium red onion finely chopped
1 clove of garlic, peeled and finely chopped
6 cups of chicken or vegetable stock
Salt to taste
2 tablespoons of olive oil
200 grams of asparagus
100 grams of Serrano Ham
Slices of baguette to serve with the soup
First place the whole peppers over a gas burner and cook, turning as necessary, until charred all over.
Let them cool off for a few minutes. Pull out the stem and core. Then under running water, peel the skin off with your hands.
Once all the peppers are pealed, chop them up and reserve.
Heat the olive oil in a pot over medium heat. Add the onions and cook until translucent. Then add the garlic and cook for another 2 minutes. After that, add the potatoes and chopped peppers. Finally add the stock and season with salt. Let it boil until the potatoes are cooked. Just pinch a potato with a knife to check if it’s done.
Remove from the heat and blend using a hand blender. Taste to see if it needs any salt and set aside.
Cut the Serrano ham into small pieces. Cook the ham for a couple of minutes over medium heat in a Teflon pan without anything else. This will crisp up the ham. Reserve.
Rinse the asparagus, peel the stalks and then remove the tough white ends at the base.
Chop up the stalks, leaving the heads.
Heat up a bit of olive oil in a pan over medium heat. Add the asparagus, sprinkle some salt and sauté for a few minutes until cooked. Reserve.
Serve the soup into bowls and sprinkle some of the Serrano ham and asparagus. Accompany with some slices of baguette.