Red Pepper Soup
RED PEPPER SOUP
makes 8 cups
3 tablespoons butter
six large red Bell peppers, chopped
three medium carrots, chopped
one large sweet onion, diced
two garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon finely grated fresh Ginger
2 teaspoons smoked paprika
1 teaspoon ground coriander
5 cups vegetable broth
two Bay leaves
1/4 cup whipping cream
melt butter in a large Dutch oven over medium-high heat; add Bell peppers and next two ingredients.
Sauté 12 to 15 min. or until onion is Golden.
Stir in garlic and next four ingredients. Cook, stirring constantly, 2 min.
Add broth and Bay leaves; bring to a boil.
Reduce heat to medium-low, and simmer, stirring often, 25 min. or until vegetables are tender.
Discard Bay leaves.
process soup with a hand-held blender until smooth.
Stir in cream, and season with salt and pepper to taste.
cook over medium heat 10 min. or until thoroughly heated.
Ladle into bowls, and top with collard green pesto. (Recipe follows)
COLLARD GREEN PESTO
2 cups firmly packed chopped fresh collard greens
two garlic cloves
2/3 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
cook collard greens in boiling salted water to cover, 4 to 6 min. or until tender; drain.
Plunge into ice water to stop the cooking process; drain well.
Process garlic in a food processor until finely ground.
Add greens, olive oil, and red pepper; process 2 to 3 seconds or until finely chopped.
Stir in remaining ingredients.
Drizzle onto top of soup.
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
― Mahatma Gandhi