So delicious pepper soup. Not recipe, just what worked.....

M

Marg CDN

Well-known member
I bumped into a rack at an upscale supermarket, that had slightly older produce on it. There were red, orange and yellow peppers, huge things, that were 4 for $2. There was absolutely nothing wrong with them and I would have bought them at full price rather than 1/8 the price.

I wanted to make an easy pepper soup, lots of Vit C.

So I roasted and peeled them. There were 2 yellow and 2 orange. I sauted 2 shallots in 1 T. butter, over slow heat for 5 minutes. I then chopped the peppers into about 6 pieces and added them to the shallots for another 5 minutes.

Then I added 1/2 c. chicken stock, salt and pepper. I whirred that around in the blender until it was quite smooth. Put it back into the pot and continued to heat it. I added a tiny bit of French thyme and 1/2 c. whipping cream.

That's it.

It was so good, so simple. The old H has requested it now, each time I go to this supermarket.

It keeps well for a few days.

I've returned to the same store and am now buying double the amounts. Normally, each pepper would be about $3. But in this case, I get 4 for $2. I can't resist.

 
Sounds great, Marg. Here's another one you might want to try - It's fantastic - Yellow Pepper Soup

(I used one red and one yellow pepper)

YELLOW PEPPER SOUP

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an immersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

http://www.recipezaar.com/22104

 
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