Difference between revisions of "Red Pepper Soup"
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| + | ==Description== | ||
| + | Red Pepper Soup | ||
| + | <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=132}}</ref> <ref>{{cite book|last=Oliver|first=Jamie Espe|title=Jamie's AMERICA easy twists on great american classics, and more|year=2010|publisher=Michael Joseph / The Penguin Group|isbn=978-1-4013-2360-8|pages=258}}</ref> cold soup is a nice flavourful treat on a hot summer day. | ||
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== Ingredients == | == Ingredients == | ||
| − | * | + | *2 onions, peeled and chopped |
| − | * | + | *4 cloves garlic, peeled and chopped |
| − | * 4 | + | *4 red bell peppers, seeded and chopped |
| − | * | + | *1 fresh red chile, halved, seeded and chopped |
| − | * | + | *1/4 cup olive oil |
| − | * 1 | + | *1 quart chicken broth |
| − | * 1 | + | *small bunch of fresh basil, leaves picked |
| − | * 5 | + | *3 tbsp red wine vinegar |
| − | + | *sea salt & freshly ground black pepper | |
| − | + | *1/4 cucumber | |
| + | *1 stalk of celery | ||
| + | *extra virgin olive oil | ||
| + | *cayenne pepper | ||
| + | |||
| + | == Procedures == | ||
| + | Over medium heat, gently fry; onions, garlic, bell peppers, chili and some olive oil with a lid for ~20 min. Stir in frequent intervals, every ~5 min. Achieve softened vegetables. Include chicken broth and boil. Reduce eat and add lid to finish for ~10 more min. Pour this into either a blender or processor, include basil leaves and red wine vinegar, then blend. Season to taste with salt and pepper. Pour into a bowl and leave to cool. After cooled, cover and put in fridge. | ||
| + | When ready to eat, prepare garnish to serve; | ||
| + | |||
| + | garnish: | ||
| + | Peel, seed and dice cucumber. Peel celery stringy pieces, then trim and dice. | ||
| + | Soup can be served over ice (optional), drizzle some extra olive oil, top with garnishes and a dash of cayenne pepper. | ||
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| + | ==References== | ||
| + | <References/> | ||
| − | + | [[Category:North American cuisine]] | |
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[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
[[Category:Cannellini bean Recipes]] | [[Category:Cannellini bean Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
[[Category:Cuisine of New England]] | [[Category:Cuisine of New England]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
Latest revision as of 18:24, 26 June 2012
Description
Red Pepper Soup [1] [2] cold soup is a nice flavourful treat on a hot summer day.
Ingredients
- 2 onions, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 4 red bell peppers, seeded and chopped
- 1 fresh red chile, halved, seeded and chopped
- 1/4 cup olive oil
- 1 quart chicken broth
- small bunch of fresh basil, leaves picked
- 3 tbsp red wine vinegar
- sea salt & freshly ground black pepper
- 1/4 cucumber
- 1 stalk of celery
- extra virgin olive oil
- cayenne pepper
Procedures
Over medium heat, gently fry; onions, garlic, bell peppers, chili and some olive oil with a lid for ~20 min. Stir in frequent intervals, every ~5 min. Achieve softened vegetables. Include chicken broth and boil. Reduce eat and add lid to finish for ~10 more min. Pour this into either a blender or processor, include basil leaves and red wine vinegar, then blend. Season to taste with salt and pepper. Pour into a bowl and leave to cool. After cooled, cover and put in fridge. When ready to eat, prepare garnish to serve;
garnish: Peel, seed and dice cucumber. Peel celery stringy pieces, then trim and dice. Soup can be served over ice (optional), drizzle some extra olive oil, top with garnishes and a dash of cayenne pepper.
References
- ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 132. ISBN 13:978-0-7432-4626-2.
- ↑ Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 258. ISBN 978-1-4013-2360-8.
