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Last Modified: 11/05/08
First Published: 10/22/07 Views: 5498 | |
| Views: 5498 |
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Make sure to blend the soup very well in order to achieve a smooth texture. We 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. |
Servings: 2
Total Cost: $4.71
Cost Per Serving: $2.36
Total Calories: 500
Calories/Serving: 250
Ingredient | Volume | Mass | Cost | Calorie |
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
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.
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