COLLECTION: Pepper Soups

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:18 +0200


From: (Bill Maddex)

Source:  Friendly Foods by Bro. Ron Pickarski


1 tblsp    olive oil
1          large red bell pepper, seeded and chopped
1/2 cup    onion, chopped
1/4 cup    celery, diced
1/2 cup    potatoes, diced
1/2 tsp    whole rosemary
1/2 tsp    whole fennel seed
1/2 tsp    Hungarian paprika
1/2 tsp    salt
1/8 tsp    white pepper
1 1/2 cup  soy milk
1/2 cup    water
2 tblsp    white miso
1/2 cup    julienned carrots
2 tsp      parsley for garnish

In a large saucepan, saute all vegs but carrots in oil w/seasonings
about five minutes.  Add water and soy milk.  Cover and simmer about
twenty minutes.  Add miso and puree in food processor until smooth.  Add
carrots and return to pot and cook on med another five minutes.  Garnish
and serve. 

From: (Sharon Curtis)

(Serves 4)

1        large onion
3        medium-sized peppers (capsicums, red + yellow + green if you like!)
2 oz     butter
3 tblsp  tomato puree
1 1/2 pints  beef stock
salt and pepper

Chop onion finely; remove pith and seeds from peppers and cut peppers
into thin strips. 

Melt butter; add onions and peppers and cook gently until soft.  (The
veg should not be starting to brown at all). 

Add the stock and bring to the boil.  Add tomato puree and salt and
pepper to taste, and simmer for a while, until the consistency is to
your liking.  Let the soup cool a little, then puree some of the soup
using a liquidizer (liquidizers don't like hot soups) and then pour the
pureed soup back into the pan with the rest and reheat to serve. 

Freezes nicely. 

From: (Jill Gostin)

Source: Gourmet

(Makes about 6 servings)

1. Pepper Soup:

6         yellow bell peppers, roasted and chopped coarsely
3 tblsp   shallots
1 tsp     thyme
1 tblsp   unsalted butter
1.5 cups  chicken broth plus a little extra
0.5 cup   heavy cream

In a heavy saucepan, melt the butter and saute the shallots with the
thyme until the shallots are soft.  Add the chopped pepper and 1.5 c. 
chicken broth.  Simmer covered for 12-15 minutes, until peppers are very
soft.  Puree in food processor.  Pour back in saucepan and whisk in the
cream.  Add chicken broth to get desired consistency (I added about an
extra tablespoon of broth).  You can either use it now, or refrigerate
and reheat later. 

2. Tomato Soup:

3 lbs Roma tomatoes
3 cloves garlic
3 tbsp shallots
1 tsp oregano
1 tbsp butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream

Quarter tomatoes.  Place skin side down in two jelly roll pans.  Put
garlic cloves in one of the pans, also.  Bake at 350 degrees for 45
minutes.  Cook shallots and oregano in butter, then add the tomatoes and
garlic (removed from cloves and crushed) and the 1.5 cups of chicken
broth.  Simmer 15 minutes.  Puree, then whisk in cream.  Add chicken
broth to get desired consistency (should be same consistency as pepper
soup).  Either refrigerate or use it now. 

To Serve:
Take two cups and half-way (or more) fill one with pepper soup and the
other with tomato soup.  From opposite sides of the individual serving
bowl, pour the soups in simultaneously.  You'll end up with yellow soup
in one half of the bowl and red in the other half.  Then drizzle the top
with some heavy cream that has been beaten with chopped jalapeno and a
little garlic (strain it before drizzling).  Beautiful, and it tastes
great, too!  



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