Guest guest Posted July 19, 2012 Report Share Posted July 19, 2012 I have a really good poblano soup. I'll look it up for you when I fire up my computer.Terry Sent from my iPadHDOn Jul 19, 2012, at 9:50 AM, <edwevans@...> wrote: Does anyone have pepper soup recipes (spicy or mild) that they would care to share?Ed in SF, CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2012 Report Share Posted July 19, 2012 Here is the one I have been using the past few weeks (as Red Peppers have been on sale)! This is from one of the EAT CLEAN COOKBOOKS. I use the Vitamix to wet-chop the onions. No need to clean since I just add the soup back to the Vitamix to puree after cooking. And I only coarsely chop the fresh herbs since I know the Vitamix will take care of them at the end! NOTE: I have the 48oz container and I make 1/2 recipe which just fits in. This last time my 6 Peppers were HUGE and I was generous with the other ingredients...well, the soup went to the TIPPY TIPPY TOP of the Vitamix. Of course, it still blended perfectly and didn't spill a drop! I was SO amazed that I took a picture of how full the container was! Also, I "sweat" the peppers in the same stock pot I am going to use for the soup. One less thing to clean and I just leave the oil and juice that dripped off the peppers in the pot to start the soup. Don't be afraid to add the red wine vinegar. I think it completely changes the taste of the soup...makes it less "earthy". Oh, and I decided I didn't like the bay leaf in there. But, that is just personal taste. Roasted Red Pepper Soup 10–12 medium sweet red bell peppers, halved, seeds discarded3 Tbsp olive oil, rice bran oil, or avocado oil1 medium yellow onion, peeled and finely chopped1 large sweet carrot, peeled and diced2 large cloves garlic, peeled and crushed1 medium Yukon Gold potato or sweet potato, peeled and diced2 tsp fresh thyme1 Tbsp fresh basil4 cups low-sodium, low-fat chicken or vegetable stock (gluten free if necessary)2 bay leaves2 tsp red wine vinegar1/8 tsp cayenne peppersea salt and fresh ground black pepper to taste1 basil leaf (for garnish)A dollop of low-fat plain yogurt (for garnish) 1.Preheat broiler. Place red peppers cut side down on baking sheet(s). Lightly coat the outside of each pepper with oil of choice. Place baking sheet(s) under the broiler and cook until the skins blacken. Remove the broiler and place all peppers in a large bowl immediately. Cover tightly with plastic wrap. This helps the peppers sweat, which loosens the skins. Wait until the peppers are cool enough to handle and gently remove the skin from each. Put skinned peppers in a bowl and set aside.2.In a Dutch oven or stock pot, heat 1 Tbsp oil of choice over medium heat. Add the onions and carrot and cook until the onion is soft and translucent. Add the garlic and saute briefly. Add potato or sweet potato, herbs, stock, skinned, roasted peppers, and bay leaves. Simmer until all vegetables are soft. 3.When ready, remove the bay leaves and puree the soup until it is smooth. Add vinegar and cayenne pepper. Season with salt and black pepper Garnish with fresh basil leaf and serve immediately. Hope this is what you are lokoing for! Kathleen >> Does anyone have pepper soup recipes (spicy or mild) that they would care> to share?> > Ed in SF, CA> Quote Link to comment Share on other sites More sharing options...
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