(The essentials - red peppers, an onion and fresh-picked thyme from our garden)
(A dallop of fresh ricotta and a sprinkling of chives made the dish complete)
Fall is definitely upon us - from the brisk air to the gray billowy clouds, it is officially time to embrace the season. I like to ring in the season with soups. I made this recipe for Red Pepper soup - not only did it use minimal ingredients, but it is also very healthy and loaded with vitamin C, a nutrient that I badly need after being sick for a week.
I paired the soup with a grilled gruyère and olive tapenade sandwich. I typically make a grilled cheese with extra-sharp Cabot chedder, but today I was using the left-over cheese from my frittata.
A few tips: I only used six peppers, because I couldn't lug the recommended twelve peppers all the way back from Manhattan to Brooklyn, in addition to my other groceries for the week. By cutting the recipe in half, I still got three large servings of soup.