Lunch: Roasted Red Bell Pepper and Cauliflower Soup

Ingredients

2 medium Red Bell Peppers, cut in half and de-seeded
1/2 head Cauliflower, cut into florets
2 tbsp. Duck Fat
3 medium Green Onions, diced
3 cups Chicken Broth
1/2 cup Heavy Cream
4 tbsp. Duck Fat
1 tsp. Garlic Powder
1 tsp. Dried Thyme
1 tsp. Smoked Paprika
1/4 tsp. Red Pepper Flakes
4 oz. Goat Cheese, crumbled (to top)
Salt and Pepper to Taste

Instructions

1. Put oven on broil setting. Slice peppers in half and de-seed them. Lay them skin side up on a foil-covered baking tray and broil for 10-15 minutes or until skin is charred and blackened.
2. While peppers are broiling, cut cauliflower into florets. If the florets are large, cut florets in half or quarters.
3. Once peppers are done, remove from oven and place in a container with a lid, or a food saver bag and seal. Let the peppers steam and cook longer to soften while cauliflower roasts.
4. Use 2 tbsp. melted duck fat, salt, and pepper to season the cauliflower. Roast cauliflower in 400F oven for 30-35 minutes.
5. Remove the skins from the peppers by peeling it off carefully.
6. In a pot, bring 4 tbsp. duck fat to heat and add diced green onion. Once green onion is slightly cooked, add seasonings into the pan to toast.
7. Add chicken broth, red pepper, and cauliflower to the pan. Let this simmer for 10-20 minutes.
8. Take an immersion blender to the mixture. Make sure that all fats are emulsified with the mixture by the time you’re finished – about 1-2 minutes. Season to taste, then add cream and mix.
9. Serve with some crispy bacon and goats cheese. Garnish with extra thyme and green onion.