3 tablespoons garlic flavored olive oil
5 red bell peppers, roasted, peeled, seeded and chopped
1 onion, chopped
1 carrot, chopped
1 pound baking potatoes (about 2), peeled and chopped
2 quarts Chicken Stock
or 2 quarts canned low-sodium chicken broth
fresh ground black pepper to taste
1 1/2 teaspoons salt
1/4 cup Mascarpone cheese
or 1/4 cup heavy cream
1/4 teaspoon fresh ground black pepper
8 fresh basil leaves, shredded
In large pot, heat oil over moderate heat. Add peppers, onions, carrot and
potatoes and cook, stirring occasionally, until they begin to soften, about
8 minutes.
Add the stock, water and salt and bring to boil. Reduce the heat to low and
simmer, partially covered until the vegetables are very soft, about 30
minutes.
Puree the soup in a food processor or blender. Stir in the Mascarpone until
it melts. Add black pepper and serve topped with basil.
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