Monday, February 12, 2007

Roasted Red Pepper Soup


Join me in this endeavour. If you would like to become a joint contributor, you will be able to post your favourite recipes for all your friends to share. We can swap our favourite tastes, and enhance each other's recipes with creative twists. Yummy fun.
Let's get this thing going!

Roasted Red Pepper Soup

5-6 red peppers
4 cups chicken broth
1t sugar
1-2t paprika
3/4 cup heavy cream
1/2 cup fresh romano
cooked shrimp
fresh basil

1. Broil whole red peppers, until every side is charred black
2. Remove and place peppers in a sealed ziplock bag, or a tupperware tub.
3. After 10 minutes remove skin and seeds.
4.Chop most of the peppers but set aside 1 to julienne.
5.Place chopped peppers into a soup pot, along with chicken broth. Simmer for 5 minutes. Puree with a hand blender.
6. Add sugar and paprika. Simmer 5 minutes
7. Add heavy cream, romano, julienned pieces. (Optional: basil and shrimp)
8. Seasonwith salt, pepper and tabasco sauce. Serve.

NOTE: I serve this with cheese buns. Either toast your own buns and melt cheese on top. Or buy those supermarket cheese sticks.


Karin said...

Hi Jo,

I noticed you forgot to add the "season with salt,pepper and tabasco sauce" line the you used when you sent me this recipe earlier.

To anyone else who reads this - this soup is amazing!! you have to try it.

Karin said...

oh and the amounts of the heavy cream and cheese are also missing:)

Johannah said...

You are right. I just added in the missing bits.

Mrs. van der Meer said...

Thanks for setting this up Jo,

Count me in as a regular user and blogger. I think I may just make that soup as part of my Valentine's Dinner.


Johannah said...

You won't regret it Ness. So good, and the right colour!

Grace said...

sounds really good Jo. I am learning how to cook and am practicing on Justin:) I am definitely going to use this blog. And eventually if I have anything to contribute I will.