Baby Goats and Red Pepper Soup

The last day of CSA 2010 at Harvest Valley Farms. Could have taken a picture of my CSA crate, but these guys are cuter.

As for the red peppers, also courtesy of Harvest Valley Farms, the other night I made a really quick and delicious roasted red pepper soup. It's a stripped down version of a recipe from the Inn at Little Washington, a Washington, D.C. landmark. 

Roasted Red Pepper Soup

• Half an onion, diced
• 3 red peppers, roasted, seeded, and chopped
• 1 clove of garlic, chopped
•  tsp of fennel seeds
•  dash of crushed red pepper
• tsp of tomato paste
• 2 cups or more of vegetable stock

Saute the onion and garlic over medium heat in a medium pan until onion starts to soften, about 5 minutes. Add the fennel seed and crushed red pepper, stir 1 minute more. Add tomato paste, give a good stir for 30 seconds, and then add the stock. Bring up to a boil and then let it simmer for 5 minutes or so. Remove from heat, let it cool for 5 minutes, then puree until smooth in a blender

At this point, taste for salt and pepper, will likely need both. If you have some fresh basil, add a tablespoon when you add the fennel and red pepper. If you have some cream and want to make the soup a little more creamy and rich, add some after blending.