4 meaty red bell peppers, roasted, peeled, cored %26amp; seeded
2 c. imported Italian canned tomatoes, seeded %26amp; drained
3 tbsp. olive oil
2 cloves garlic, peeled %26amp; finely minced
3 c. defatted chicken stock
Salt %26amp; freshly ground pepper
Basil leaves
Paper thin slices of lemon
Puree three of the peppers and all the tomatoes in a food processor blender until finely textured but not completely smooth. Cut the remaining pepper into julienne strips and set aside.
Gently heat the olive oil and garlic. When the garlic releases its fragrance, after about 2 minutes, stir in the pureed pepper and tomato mixture. Add the chicken stock, bring to a boil and simmer for 15 minutes. Season with salt and pepper to taste.
Let the soup cool, then cover and chill in the refrigerator. To serve, ladle the soup into bowls. Float basil leaves and a lemon slice in each bowl. Serves 4.
RUDI'S RED PEPPER SOUP
1/2 c. unsalted butter
2 tbsp. oil
4 c. chopped leeks
6 lg. sweet red peppers, seeded and sliced
3 c. chicken broth
Salt
6 c. buttermilk
White pepper
Chopped chives (optional)
Lemon slices
Caviar (optional)
10 to 12 green, yellow or red peppers, capped and hollowed out
Melt butter with oil in large skillet. Add leeks and red peppers. Reduce heat and cook, covered, 20 minutes or until vegetables are tender. Check occasionally to prevent scorching. Add chicken broth and season to taste with salt. Simmer, partially covered, over low heat 30 minutes, or until vegetables are very tender.
Blend pepper mixture in food processor or blender until smooth. Strain into large bowl. Stir in buttermilk and white pepper to taste. Garnish with chives and thin slice of lemon with small dab of caviar centered on lemon slice. For single servings, ladle soup into pepper shells. Makes 10 to 12 servings.Would like a recipe for Red Pepper Soup?
Creamy Red Pepper Soup - Recipe
INGREDIENTS
2 medium potatoes, chopped into 1-inch pieces
6 cups good-quality vegetable broth
4 red or orange bell peppers, deseeded and chopped
1 large onion, minced
4 tablespoons olive oil
1/2 cup canned tomatoes, chopped
2 tablespoons oat, rice, or wheat flour
1 cup enriched rice milk or whole milk
1 scant tablespoon honey
1/2 teaspoon paprika
1/4 teaspoon cumin
2 tablespoons Port or dry sherry
Salt and freshly-ground pepper to taste
Chopped fresh parsley for garnish
1. In a large pot, cook the potatoes in 2 cups broth over medium heat, loosely covered, until very tender, about 30 minutes.
2. While potatoes are cooking, in a large heavy-bottomed pot, saute minced onion in 2 tablespoons olive oil over medium heat until softened but not browned. Add chopped peppers, chopped tomatoes, and remaining 4 cups of broth. Cook until peppers are very soft.
3. When potatoes have softened, puree in a blender with their broth and replace in pot. When peppers are soft, puree the pepper/tomato mixture in batches, adding it to the potato puree in pot.
4. Use the pot that the peppers cooked in to heat the remaining 2 tablespoons of oil. Stir in flour and cook over medium-high heat, stirring constantly, for about 2 minutes, then add milk or rice milk. Cook, stirring frequently, until this sauce thickens into a roux. When thick and creamy, add to puree in soup pot, stirring to combine.
5. Turn heat under soup to medium-low, and add honey, paprika, cumin, port, salt, and a few grindings of fresh pepper. Simmer 20 minutes, stirring occasionally.
6. Serve hot, garnished with fresh parsley.
Serves 8.Would like a recipe for Red Pepper Soup?
Try this, its yummy:
Tomato soup with Red Peppers and basil
Ingredients:
* 500 g ripe Tomatoes, halved
* 1 Red Onion, sliced
* 3 cloves Garlic, peeled
* 1 Red Pepper, de-seeded and cut into chunks
* 4 tbsp Olive oil
* 2 tsp Sugar
* A few fresh Basil leaves
* Salt and Pepper
Method:
* Preheat the oven to 200 C/ gas mark 6.
* In a large bowl mix tomato, onion, red pepper and garlic together then add olive oil, vinegar, sugar and salt and pepper and toss together.
* Roast the tomatoes for 30 minutes.
* Whiz everything in a liquidizer and leave to cool.
* Serve the soup chilled or hot with drizzles of olive oil.
http://web.foodnetwork.com/food/web/sear鈥?/a>
No comments:
Post a Comment