Difference between revisions of "Red Pepper Soup"

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==Description==
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Red Pepper Soup
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<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 ==
* 1 lb sweet or hot bulk [[Italian sausage]]
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*2 onions, peeled and chopped
* 2 large [[red bell pepper|red peppers]]
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*4 cloves garlic, peeled and chopped
* 4 tbsp [[olive oil]]
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*4 red bell peppers, seeded and chopped
* 2 tbsp dry or fresh [[basil]]
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*1 fresh red chile, halved, seeded and chopped
* 1 tbsp [[oregano]]
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*1/4 cup olive oil
* 1 medium [[onion]]
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*1 quart chicken broth
* 1 tbsp minced [[garlic]]
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*small bunch of fresh basil, leaves picked
* 5 cups [[chicken broth]]
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*3 tbsp red wine vinegar
* 1½ cups [[soup pasta|pasta]] (uncooked)
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*sea salt & freshly ground black pepper
* 1 can [[cannellini bean|white kidney beans]] (optional)
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*1/4 cucumber
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*1 stalk of celery
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*extra virgin olive oil
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*cayenne pepper
  
 
== Directions ==
 
== Directions ==
# In dutch oven or stockpot, place [[olive oil]], [[basil]], [[oregano]], [[onion]]s, [[garlic]], and sliced [[red bell pepper|red peppers]].
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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.  
# Roast or sauté for approximately 8 minutes.
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When ready to eat, prepare garnish to serve;
# In separate pan, brown [[sausage]], drain well, and add to [[pepper]] mixture with [[chicken broth]].
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# Bring to medium boil and cook 10 minutes.
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garnish:
# Add [[pasta]] and [[cannellini bean|beans]].
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Peel, seed and dice cucumber. Peel celery stringy pieces, then trim and dice.  
# Cook until [[pasta]] is done, 5 to 8 minutes.
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Soup can be served over ice (optional), drizzle some extra olive oil, top with garnishes and a dash of cayenne pepper.
# Transfer the [[spinach]] mixture and a little of the stock to an electric food processor or blender and process until smooth.
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# Return the [[spinach]] mixture to the pot and add the remaining stock.
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# Serve with [[garlic]] bread.
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==References==
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<References/>
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[[Category:North American cuisine]]
  
 
[[Category:Basil Recipes]]
 
[[Category:Basil Recipes]]

Revision as of 16:41, 13 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

Directions

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

  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 132. ISBN 13:978-0-7432-4626-2. 
  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.