57 degrees at 8pm??? Really?

How is it still 57 degrees at 8pm on November 20??? I made soup tonight anyway. And it was gooooood!


Roasted Garlic, Red Pepper, and Potato Soup


Ingredients:


1 bulb garlic
4 c. chicken or vegetable broth
2 c. Yukon gold potatoes, peeled and diced
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and chopped
1/2 tsp. salt
1/8 black pepper, ground
7 oz. roasted red peppers, packed in water, drained


Instructions:


1. Preheat oven to 425 degrees. Cut top 1/3 garlic bulb and discard. Wrap bulb in foul and roast in oven for 45 minutes. Let cool.


2. Combine broth, potatoes, onion, celery, carrots, salt, and pepper in a medium pot; bring to a boil. Reduce heat and simmer, covered for 20 minutes.


3. Purée peppers in food processor; set aside.


4. Squeeze the garlic bulb into the broth mixture and purée with immersion blender until smooth. Serve topped with dollop of pepper purée.


Serves 5.
3 points+

Don't you just want to dunk a big piece of bread in there???