The Melting Pot 2.0/The Melting Pot 2.0.iso/food/soups/roast001

Text File | 1995-09-27 | 3KB | 64 lines

Newsgroups: rec.food.recipes,rec.food.cooking
From: Kristin Satterlee <[e-mail]>
Subject: Roasted Red Pepper Soup
Message-ID: <[e-mail]>
Date: Fri, 2 Dec 1994 06:36:51 GMT


        This is from Crescent Dragonwagon's "Dairy Hollow House Soup and
Bread"  cookbook.  It is one of the most delicious things I've ever eaten.
Peeling the peppers can be a production, but other than that it's not too
hard.

        Roasted Red Pepper Soup

Pam cooking spray
8 red bell peppers
2 tbsp butter or mild vegetable oil
1 large onion, chopped
1 med carrot, scrubbed or peeled, and sliced
1 tbsp tamari or shoyu soy sauce
2 ripe tomatoes, peeled, seeded and chopped
3 cloves garlic, pressed or minced
1 tsp honey or sugar
4-5 c chicken or vegetable stock
1 c heavy cream or evaporated skim milk
freshly ground pepper, to taste
2 tbsp cornstarch

        Preheat oven to 425 degrees.  Spray a large cookie sheet with
Pam, pierce each pepper with a fork, and bake 30-40 min, until the skin
is mostly charred and tuhe peppers slightly collapsed.  Cover with clean
kitchen towels (this is important!  It helps steam the skin off) and let
cool to room temp.
        Core, seed, and peel the peppers.  Cut in large pieces and puree
in the food processor or blender.
        Heat the butter or oil on medium heat in a large skillet.  When
hot, add the onion and saute about 3 minutes, until it begins to soften.
Add the carrot and saute another minute.  Add the soy sauce and stir until
it evaporates.  (You can be a little lenient with this--I thought I'd die
waiting!) Stir in the tomatoes, garlic, and honey.  Turn up the heat to
medium-high and cook, stirring, untiol most of the liquid evaporates.
Scrape the whole lot into a heavy soup pot.
        Add 4 c stock and the red pepper puree to the onion mixture.
Bring to a boil, then lower heat and simmer very slowly, uncovered, for
20 min.  Reserve 3 tbsp of cream or milk and stir the rest into the
soup.  Turn the heat to low.  Add salt and pepper to taste, and more soy
sauce or honey if needed.  Heat til very hot.
        Mix the cornstarch into the reserved milk or cream and stir this
mixture into the soup.  Cook 2-3 minutes, stirring, until there is no raw
cortnstarch taste.
        Garnish with basil or parsley and toasted slivered almonds, if
desired.

        NOTE:  If you want to get really fancy, roast six yellow peppers
when you cook the red ones.  Puree seperately, cleaning the blender
between batches.  Boil the yellow pepper puree til reduced by half, and
season with salt and lemon juice.  Place in a squeeze bottle and
carefully garnish the soup with pretty squiggles!  Very impressive.

        -Kristin Satterlee