Roasted red pepper soup

[les]

I bought a glut of these at the weekend, from "a man with a van" sometimes his produce is rubbish, sometimes it's great! I was lucky this time, this is exactly what I was looking for.





Makes 5 pints/2.8 litres soup
Prep Time 30 mins
Cooking Time 50 mins approx
Ingredients

• 6 Red (bell) peppers
• 3 Pints/1.7 litres water
• 2 Chicken stock cubes
• 4 Medium carrots, washed and finely chopped
• 4 Sticks celery, washed and finely chopped
• 2 Medium potatoes, peeled and finely chopped
• 2 Medium red onions, peeled and finely chopped
• 4 Large garlic cloves, finely chopped
• 1 Tin 400g Chopped tomatoes
• Large handful of fresh basil, roughly chopped
• Salt and freshly ground black pepper

Method

• Cut the peppers in half and take out the stalks and deseed
• Brush with a little olive oil and season with rock salt and freshly ground black pepper
• Lay the peppers on a baking tray and bake in a preheated oven 180°C/350°F/Gas mark 4 for 20 minutes
• Remove peppers from oven and place on a grill rack (skin side up) and put under a preheated grill until skins turn black (see Cook’s tips 1.)
• Allow to cool a little, then pull off as much of the black skin as possible (see Cook’s tips 2.)
• Chop the peppers finely and set aside
• Place the carrots, celery, potatoes, onion and garlic (see Cook’s tips 3.) into a heavy saucepan and add the water and stock cubes
• Bring to the boil and cook for 3-4 minutes, then turn down the heat and simmer for 30 minutes until the vegetables are tender
• Now add the tomatoes, chopped peppers and simmer for another 10-15minutes
• Remove from the heat and add the basil and season well
• Use a hand held blender or food processor and blitz until you have a thick soup
• Serve with a spoonful of low fat crème fraiche

Cook's tips

• 1. Push the peppers down firmly on the grill rack to ensure all the skin is exposed to the heat, this will make it easier to pull off the black skin
• 2. If there is still some skin left, just put the peppers into a plastic bag, seal and leave for 15 minutes to sweat, slice them into quarters, this will make it easier to remove the skin
• 3. I just blitzed all the vegetables into tiny pieces

Equipment

• Large heavy saucepan
• Blender or food processor

Shopping List

• 6 Large red (bell) peppers
• 2 Chicken stock cubes
• 4 Medium carrots
• 4 Sticks celery
• 2 Medium potatoes
• 2 Medium red onions
• 4 Large garlic cloves
• 1 Tin 400g Chopped tomatoes
• Large handful of fresh basil
• Salt and freshly ground black pepper

__________________
www.cookingwiththejoneses.com

[mike in brooklyn]

Hi Les

It looks like you started with some beautiful peppers.

I've made a very similar soup a few times and it
always turned out tasting wonderful.

Flame roasting fresh tomato and the peppers
added a smokey different, welcomed flavor too.

[les]

Hi Mike,
that sound a good idea to me...I'll give it a whirl..

[joshuadavid]

looks amazing deff going to try this one

[Uncle Bob]

Copied and Pasted Les...I gotta try this sometime! Thanks for sharing!!!

[mudbug]

hey, les

this is good too, if you have any peppers left over

http://www.discusscooking.com/forums...uce-14186.html

[les]

Originally Posted by Uncle Bob

Copied and Pasted Les...I gotta try this sometime! Thanks for sharing!!!

thanks Uncle Bob

[les]

Originally Posted by joshuadavid

looks amazing deff going to try this one

thank you joshua

[ErikC]

Whenever red peppers are on sale, I buy a bunch and roast them, and freeze whatever I don't use. They go great in soups, sauces, spreads, you name...kudos for the recipe, it looks like a good one!

[les]

Originally Posted by ErikC

Whenever red peppers are on sale, I buy a bunch and roast them, and freeze whatever I don't use. They go great in soups, sauces, spreads, you name...kudos for the recipe, it looks like a good one!

Thank you Erik