- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, finely diced
- 9 cloves garlic, finely chopped
- 1 1/2 cups (3 4-ounce jars) pimientos - rinsed, drained and coarsely chopped
- 2 vegetable bouillon cubes
- 1 teaspoon smoked paprika
- 4 cups water
- 1/2 teaspoon sea salt
- 1 small russet potato
- 1/4 cup dry vermouth
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon snipped fresh chives
Directions
Put oil in a large soup pot over high heat. Add onions and cook, stirring, for 1 minute. Add garlic and cook, stirring, for about 1 minute. Add pimientos, bouillon cubes and paprika and cook, stirring, for 1 minute. Add water and salt and bring to a boil.
Peel potato and grate it directly into the pot; stir well. Decrease the heat to medium-high and simmer for 10 to 15 minutes, or until vegetables are very tender. The liquid should be reduced to about 1 1/2 cups.
Transfer mixture to a blender and process until very smooth. (Be careful, as the hot mixture may want to blast out of the blender. Pulse a few times before turning the blender on fully.)
Return to the pot and reheat. When the soup is hot, add vermouth and pepper and stir well. The consistency should be very creamy, but if the soup is too thick, add just a little water. Serve in small cups, with a sprinkling of the chives on top.
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