This soup is delicious, and incredibly easy. I've made it twice now. My
movie group raved about it this weekend. This originally appeared in the
Chicago Tribune, and I've made the necessary modifications. My comments
follow.
RED PEPPER SOUP
Use any ripe (not green) sweet peppers: red, yellow, orange, or purple.
"Earthy-sweet flavor and stunning color."
3 large red bell peppers, seeded, chopped
1 medium onion, finely chopped
1/4 tsp ground cumin
pinch ground red pepper (cayenne)
3-1/2 cups veggie broth
2 tsp lemon juice
salt
Italian parsley sprigs (optional, for garnish)
Saute peppers and onion in your favorite saute medium. Cook, stirring
occasionally, until onion is soft but not browned, about 3 minutes (more if
necessary). Stir in cumin and red pepper. Add broth and stir well. Heat
to boil. Cover; reduce heat to low. Simmer 20 minutes.
Puree soup in blender or food processor fitted with metal blade until
smooth. Return puree to pan. Stir in lemon juice and salt to taste. Cook
until heated through. Garnish with parsley.
My notes: I used Hain brand vegetable broth. If you use a bouillon cube,
taste before adding any more salt. I think the soup could use even a tad
more pepper. I used sweet onions the second time; as good as regular yellow
onions. I used my immersion blender and that worked fine. I did all the
veggie-chopping in my food processor, and saved the broth from chopping the
peppers and used it as part of the broth. Or you can saute in it. I forgot
the parsley; that was fine. When I tripled the recipe for my group, I used
6 large red peppers, one yellow, and one orange. It is true the color is
beautiful.
I served with a crusty bread and a spread, and that was dinner. Dessert was
that cheesecake--see other post. I think I will also try this soup with
roasted peppers and onions--either from my oven or from a jar. It would be
different, but equally good, I suspect.
Enjoy!
Ruth
Ruth C. Hoffman ruth.hoffman@xxxxxxxxxxxxxxxxxxxxxx
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