Monday, September 9, 2013

Roasted Pepper Soup with Argan Oil Spritzed Goat Cheese

One of my best buddies recently spent a few weeks in Morocco and brought back some Argan cooking oil.
Argan oil comes from the pits of the Argan tree in south west Morocco. The trees are very hardy but there are limited numbers of them.
The Argan oil that is used for cooking has a nutty flavor due to the roasting of the Argan nuts.
Since I wanted to use it right away, I made a quick soup for two.
I am looking forward to using it on some hummus and over salads and to finish off some grilled fish.
Roasted Pepper Soup with Argan Oil Spritzed Goat Cheese

1 Tablespoon olive oil
1 small shallot, diced
1 small onion, diced
2 red peppers, roasted, skins removed
2 cups chicken stock
1 small can (5.5oz) tomato juice
salt and fresh pepper, to taste
2 slices goat cheese, chilled
several spritzes of Argan oil
Basil leaf for garnish

In a saucepan over medium heat, add olive oil, shallot and onion and cook until softened.
Add peppers and cook for a minute. Pour in stock and tomato juice, stir and bring to a simmer.
Add salt and pepper, to taste.
Puree hot soup in a blender and check for seasonings.
Pour into two soup bowls and top each with a slice of goat cheese and several spritzes of Argan oil, and a basil leaf, with another spritz of oil!
Argan cooking oil
Note: this oil is delicious and worth seeking out to try.

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