I was once told that there are only 10 original ideas in the world and everything else is a mimicked, slightly skewed version of an original. As a person that thinks she alone has had more than 10 original ideas, I hate to admit that there is an inkling of truth in that statement.
BUT, I do think this concept does hold true for recipes. My best creations have been copies or Chaos versions of something I have seen, tasted or read about.
Today's copy cat creation was inspired by an amazing Roasted Red Pepper Gouda Soup shared over event planning at my favorite 18th Street coffee shop, Tryst. My version has a slightly spiced up flavor but the idea is the same... savory hot soup that with a rich finish. I recommend the use of an emulsion blender for prime smoothness but a stand-up blender works fine.
Roasted Red Pepper Gouda Soup
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
I container chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper2 cups shredded gouda cheese
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. Return the liquid to the saucepan over medium low heat. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through, about 5 to 10 minutes.