Roasted Red Pepper and Tomato Soup
>i have an abundance of bell peppers this year. does anyone have any good 
recipes for peppers? 
 
this is one of my family's favourite soups. 
-nuke 
 
 
4 medium  or large sweet red bell peppers
6 cup  chopped tomatoes (two 28 oz./796 ml. cans, undrained)
2 Tbsp  powdered vegetable stock base (e.g. knorr)
1 tsp  chopped fresh basil
2 Tbsp  sugar
  salt to taste
  pepper to taste
1/2 cup  35% cream
4 Tbsp  butter
sprig  of fresh basil or parsley for garnish
 
grill the peppers, turning frequently, until well-blackened all over. 
place in a bowl, cover tightly and let them cool until you can handle 
them. peel off the skin. gently scrape off any remaining black stuff from 
the outside. cut open and discard seeds and white insides. do not wash as 
this will flush away much of the flavour. puree tomatoes in a blender or 
food processor. strain out seeds and pour into saucepan. puree peppers 
and add to tomatoes. [adjust the degree of pureeing, depending on how 
lumpy you like the soup]. bring to a boil, then simmer uncovered for 
about 25 minutes. add vegetable stock base, basil, sugar, salt & pepper. 
stir in cream. simmer uncovered for 15 - 20 minutes. remove from heat. 
set pan in ice water and gradually whisk in butter. cool, cover and 
refrigerate overnight. next day, heat gently, garnish with basil or 
parsley and serve. [that's the way a cookbook would say to do it - if 
you're in a hurry, just dump the butter into the hot soup, whisk to 
dissolve, and serve.] 
 
-- 
(ID: 9882) Mirror: rec.food.recipes: Mon, Nov 24, 2003


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