Hello! Nothing says "love" like making homemade soup for someone- and this roasted red pepper soup certainly does the trick. This one was a little out on a limb for me, since I don't think I've ever even eaten a red pepper soup. The flavor is delicious, and it has the smokiness of the red pepper and the paprika that makes this soup a great and healthy recipe. Is it easy? Well, that is, of course, relative. Compared to the other recipes I've tried, this one was one of the more difficult (at least for me). Typically the level of difficulty is closely correlated to the number of bowls and utensils I have to use, which is also correlated with how messy my kitchen is after making it. My kitchen was a disaster, and my plate count was up to 5 or 6 when all was said and done. There was also an aerobic component to this recipe, given (see previous posts) my broiler is on the bottom of my oven. Therefore, every time I needed to broil something (which happens quite frequently in this recipe), I literally had to get down on floor level to make sure I wasn't burning anything. It felt like one of those exercise bootcamps- up to stir, down to check red pepper in broiler, up to stir, down to check broiler. Other than the small challenges of peeling a softened red pepper (I probably should've googled this), and all the chopping involved, it was a great recipe and perfect if you have a little more time on your hands. Ingredients
CliffNotes Version of Recipe1. Cut bell peppers and lay on pan. Broil until "skin has become black" 2. Broil cauliflower florets 3. While broiling cauliflower, head oil in a pot 4. Add garlic and onions 5. Add chicken stock, thyme, and paprika 6. Add chopped peppers and cauliflower 7. Blend Final look before plating I do think this soup turned out well, especially with the crostinis on top that I made for the "french onion soup recipe" on top. french-onion-soup.html For me, a few things made this recipe more difficult than others. First of all, broiling the peppers until the skin was "black" was a little scary for me. Does that mean all black? Black spots? Peering into the broiler and watching the color change on the peppers proved a little too adventurous for me, so I ultimately didn't broil them as long as probably was necessary. I waited until I saw black spots forming, and that was enough for me. The next challenge was peeling these peppers....Is there some secret, easy way to peel half a broiled pepper? The peppers become soft after broiling, even after cooling. There's also not much "meat" or "flesh" on half a pepper, so to separate the skin is extremely difficult. I ended up just giving up and chopping the peppers fine enough that the skin didn't really matter. If the skin was all black I probably couldn't have done this, but maybe if it was all black it would've peeled more easily. Finally, just the amount of chopping was quite a task. Chopping 4 bell peppers into tiny pieces, chopping onion, chopping cauliflower....tends to leave a mess! I even have a special tool that helps with the chopping process, and it still was a major task. If you have the time (and are better at chopping than I am)- definitely a tasty recipe.
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March 2017
CategoriesAbout This BlogI don't have time to cook. Follow my journey as I try to make a different, easy recipe every Sunday. You know if I can make it and it tastes good, you can. |