[CH] Roasted Red Pepper Soup, Vegetarian not Vegan.
Robert Lusk (pepperfool@charter.net)
Mon, 4 Aug 2008 12:43:44 -0700
Hello all! I''m back reading the list after a few years off. It's
good to see all the familiar "faces" are still here.
Here is my recipe for Roasted Red Pepper Soup. I usually make it with
Chicken stock, but the one time I made it with homemade vegie stock it
was just as good (ok almost).
Fool's Red Pepper Soup
Recipe By: Robert Lusk
INGREDIENTS:
- 5 Red Bell Peppers
- 3 Cloves Garlic
- 1 Onion -Large -1/4" slices
- 1 teaspoon Lemon Zest
- 6 cups Vegetable Stock
- Salt and Pepper
- 2 TBS Olive Oil
- 2 TBS Butter
- 1 stalk celery -chopped
- 1 Carrot -chopped
- Garnish:
- Chiffonade of basil
- Serrano Cream:
- 2 small Red serrano chiles, mashed
- 1 small clove Garlic, mashed with 1/4 tsp salt
- 1/4 cup Sour Cream
Home Made Sourdough Croutons
METHOD:
Roast the peppers over open flame or in a 500 F oven. When blackened
all over, place in a bowl covered with plastic wrap, and let sit for
at least 20 minutes.
While Pepper is roasting: In a heavy pan over medium heat, add
remaining oil and butter. Cook onion for 5 minutes. Add Celery and
carrot, cook until they begin to carmelize (about 5 minutes), stir in
garlic, season with salt and pepper and cook 2 more minutes. Add the
vegetable stock and the lemon zest. Simmer for a few minutes. Remove
skins, stem and seeds from the peppers and add to the pot. Puree
until smooth and use a sieve if you're so inclined.
Ladle into bowls and serve with sourdough croutons a dallop of Serrano
Cream, and sprinkle the basil on top.
Source:
"Robert Lusk, 10-16-01"
Copyright:
"Riverside Kitchen, 2001"
http://www.pepperfool.com
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