Elway's Charred red pepper soup

Rubbed with olive oil, the water is there because it's to early for Wine

Roasted the peppers 400* and kept turning them for 8 min.



Grilled the onions and diced the carrots

Cooked the onions, diced the carrots, cut up the red peppers and added
garlic and 6 cups of water. The egg was 400* so I closed all the vents
and let simmer 1 hr.

Blend the soup with a immersion blender

Vidalia onions with bacon and butter salt and pepper

On a raised grid @350* until soft 1 hr. plus

Two nice rib-eye steaks rubbed with Southern Flavor seasoning



Give or take 5 min. a side internal temp. 135* and a ten min. rest

Served with mushroom risotto that my wife Jackie made

yyyyyyyyyyyyyyyyyyuuuuuuuuuuuuummmmmmmmmm



Recipes :http://latimesblogs.latimes.com/dail...pper-soup.html



http://allrecipes.com/recipe/gourmet...arch%20Results



Thanks for looking



Ross