Smoky Bell Pepper Soup

Ingredients

• 0.3 cup almonds 
• 1 ounce bread french
• 1.5 tablespoons canola oil 
• 2.3 cups chicken stock see unsalted such as Swanson
• 8  garlic cloves chopped
• 0.3 cup heavy whipping cream 
• 0.4 teaspoon kosher salt 
• 1.5 cups onion chopped
• 24 ounce roasted red bell peppers red rinsed drained well
• 2 teaspoons sherry vinegar 
• 0.5 teaspoon paprika smoked

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Heat a medium saucepan over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion; saut 5 minutes or until tender.
4. Add garlic; saut 1 1/2 minutes.
5. Add paprika; cook 30 seconds, stirring constantly.
6. Add stock and bell peppers; bring to a simmer.
7. Place bell pepper mixture, almonds, and bread in a blender.
8. Remove center piece of blender lid (to allow steam to escape); secure lid on blender.
9. Place a towel over opening in lid. Blend until smooth.
10. Add cream, and pulse to combine.
11. Return pureed soup to saucepan.
12. Heat soup over medium heat 3 minutes or until thoroughly heated. Stir in vinegar and salt.
13. Garnish with parsley, if desired.