Roasted Peppers

I used to have a recipe for a roasted red pepper soup, but I'm not sure where that recipe is these days.

When I saw this N.Y. Times article, it made me think of that soup and how wonderful it tasted on a chilly evening.

According to the article:

At any time of the year, you can find red, yellow, orange, green, and even purple peppers at the supermarket. But, in fact, peppers are a seasonal vegetable, and when freshly picked they are sweeter and more intense than any hothouse variety. The skin is thinner, and the flavors are vivid.

Eat the real ones often enough, and you may never return to the bland, expensive ones from the grocery store.

. . . Roasting or grilling sweet peppers makes them taste still sweeter, and the charred skin adds yet another layer of flavor. You can grill peppers under a broiler or over a flame or coals. Alternately, you can roast them in the oven; it’s the easiest method if you’re roasting more than one or two peppers, and roasting yields more juice than grilling.

Here's the recipe for roasted peppers that accompanies the Times article.