UpStairs on the Square: Roasted Sweet Red Pepper Soup |
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Roasted Sweet Red Pepper Soup
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 UpStairs on the Square chef and co-owner Deborah Hughes has served her famous Roasted Sweet Red Pepper Soup for over 20 years at her and co-owner Mary-Catherine Deibel’s restaurants. As Mary-Catherine says, “It is smoky, sweet and complex all at once, and makes a wonderful autumn and winter soup. It can be served simply, or with a little sprinkle of parmesan or, if one wants to get fancy, a Parmesan tuile. But simple is best— it is rich and satisfying all on its own. Making the recipe requires time and patience. The longer the peppers and onions braise, the better and naturally sweeter the soup. Plan on devoting most of a long snowy afternoon to make this soup.” Roasted Sweet Red Pepper Soup- 20 extra large red peppers
- ½ lb. butter
- 2 Anaheim peppers
- 2 Scotch Bonnet peppers
- ½ cup balsamic vinegar
- 6 sprigs rosemary
- 1 qt. best quality heavy cream
- 4 large white kitchen onions
- 1 head of garlic, chopped
- Kosher salt to taste
- Roast 20 extra large red peppers over an open flame. Do not let skins turn ashen and gray. After roasting, immediately blanch and peel blistered peppers. Roasted peppers are not enhanced by sitting in water. Drain and coarsely chop peppers.
- Melt ¼ lb. butter in one very large or two large heavy-bottomed sauté pans. Add ½ cup balsamic vinegar, 2 coarsely chopped Anaheim peppers, 2 coarsely chopped Scotch Bonnet peppers and 2 rosemary sprigs. Simmer briefly, and then add chopped peppers. Cook for about two hours over very low heat. This process naturally caramelizes the peppers and melds the flavors together.
- In a heavy-bottomed pot, reduce by half 1 qt. heavy cream. Remove from heat.
- When peppers have softened considerably (about two hours) remove from heat. Cool slightly. Divide peppers into several batches and lightly puree in a blender, using the on/off switch. Do not overly homogenize.
- Place the pepper puree in large enamel-coated cast iron soup pot and add cream. Cook slowly to combine flavors - approximately 20 minutes. Do not cover or allow to boil.
- In a separate pot, combine 4 chopped onions, ¼ lb. butter, 4 large rosemary sprigs and 1 chopped head of garlic. Cook over low heat until wilted and softened, approximately 30 minutes. Puree when cooked and add to soup pot. Season to taste.
Serves approximately 6 to 8 people. Deborah Hughes, UpStairs at the Pudding, Copyright 1992. Deborah Hughes, UpStairs on the Square, Copyright 2002. About UpStairs on the Square UpStairs on the Square occupies a former Harvard social club and theatrical club, built in 1906. The lavish designs in the multi-floored restaurant are a throwback to 1940s glamour with a modern twist and reflect the highly personal style of the owners. Using the best of seasonal ingredients, the restaurant prides itself on hand-crafted, finely-tuned dishes that balance taste with texture and food with carefully selected wines from a list featuring small producers and many interesting wines by the glass.
UpStairs on the Square91 Winthrop StreetCambridge, Massachusetts 02138Tel: 617-864-1933Reservations may be made by phone or on-line via OpenTable.com
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