culinary review
   
   

Roasted Red Pepper Soup

Wed Nov 05, 2008 6:42 pm
<<     >>
Comments: 0 Views: 5010
Make sure to blend the soup very well in order to achieve a smooth texture. red_pepper_soupWe found that adding a little balsamic vinegar as well as some citrus juice (we used grapefruit) compliments the flavor of the peppers well. Serve with some additional sour cream and a nice hearty bread.
click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 2
Total Cost: $4.71
Cost Per Serving: $2.36
Total Calories: 500
Calories/Serving: 250
IngredientVolumeMassCostCalorie
Olive Oil, Extra Virgin 1 Tablespoon 13.50 Grams $0.20 119
Onion, Yellow Diced 1/2 Cup 80.00 Grams $0.18 34
Carrots (1 carrot) 1/2 Cup 64.00 Grams $0.07 26
Celery, Chopped (1 celery stalk) 1/2 Cup 60.00 Grams $0.07 9
Potato, Baking (1 potato, diced) * 100.00 Grams $0.06 93
Oregano Leaves, Dried 1/2 Teaspoon 0.50 Gram $0.01 0
Chili Powder 1/2 Teaspoon 1.25 Grams $0.08 4
Lemon Pepper 1/2 Teaspoon 1.40 Grams $0.01 0
Brandy, Generic 750 ml Bottle 1 Tablespoon 0.50 Ounce $0.24 32
Bell Pepper, Red (2 peppers, roasted and peeled) * 240.00 Grams $2.02 61
Tomato (1 tomato) * 100.00 Grams $0.33 21
Vegetable Broth, Low Sodium 2 Cups 480.00 Grams $1.00 30
Vinegar, Balsamic 1/2 Teaspoon 2.50 Grams $0.04 2
Lemon juice, fresh 2 Tablespoons 1.00 Ounce $0.33 8
Sour Cream 2 Tablespoons 30.00 Grams $0.08 60
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3

Roasted red pepper soup is a wonderful dish to make to utilize all the beautiful peppers in season. When you roast the peppers they take on a much sweeter taste and they lend their characteristic flavor in this soup. We used red peppers here, but you could of course use yellow, orange or a combination thereof. 

2 servings

Ingredients:

  • Olive oil
  • ½ onion
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 potato, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon lemon pepper
  • 1 tablespoon of brandy/liquor
  • 2 large roasted red peppers, chopped
  • 1 large or 2 small blanched tomatoes, chopped
  • 2 cups of broth (I used water and two bullion cubes)
  • ½ teaspoon balsamic vinegar
  • 2 tablespoons of citrus juice (grapefruit/orange/lemon)
  • 2 tablespoons of sour cream/some half-and-half
  • salt and pepper
roaster_peppers
  red_pepper_soup


Method:

Sautee onion, carrot and celery in some olive oil for about 10 minutes. Add the potato and the spices/herbs and sautee for another 10 minutes. De-glaze the pan with some brandy or white wine/dry vermouth. Add the roasted pepper and the blanched tomato, sautee for another few minutes. Add the broth/water and bullion cubes and let come to a boil. Simmer for a few minutes or until very soft.

When the soup looks almost ready, blend it completely to achieve a very smooth texture. Bring the soup back to the pan and taste off with balsamic vinegar and citrus juice. Add some sour ream or half-and-half, whisk well. Salt and pepper to taste and serve.



Comments
Name:
*
URL: http: (ex. cnn.com)
Comment:
*
Number:
Math (16 + 4)
* required

© 2018 Christonium LLC

Christonium.com
|
Terms of Use
|
Privacy
ccc