Still Life: Cream of Red Pepper Soup

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* Exported from MasterCook *

 

Cream of Red Pepper Soup

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 12

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or olive oil -- up to 2

2 cups minced onion

2 large garlic cloves -- minced

1 teaspoon salt

freshly ground black pepper

1/2 teaspoon ground cumin

5 medium red bell peppers -- sliced

1 tablespoon unbleached white flour

1/2 cup stock or water

2 1/2 cups milk -- (lowfat or soy okay)

room temperature or warmer

***OPTIONAL TOPPINGS***

thinned sour cream

(thinned by whisking lightly)

minced fresh cilantro

minced fresh basil

 

PREPARATION TIME: 50 MINUTES. YIELD: 4 TO 6 SERVINGS.

 

An indescribable shade of creamy red-orange, this is a beautiful-looking,

rich-tasting soup that is actually quite easy to make. Steps 1 through 4

can be done as much as two days ahead. Heat the soup to room temperature,

or a little warmer, before pureeing it with the milk. (Be sure, also, that

the milk is at least room temperature.)

 

As an extra-special alternative way of preparing the peppers, you may roast

them first. Place them on an oiled tray in a 350F oven for 20 to 30

minutes, or until the skin puckers. (Turn the peppers every 5 to 8 minutes

during roasting, so the skin will blister evenly.) Place the hot peppers

in a plastic or paper bag for 3 to 5 minutes. When they are cool enough to

handle, remove the peppers and discard the core, seeds, and skin. (Use a

sharp paring knife. The skin should come right off.) Proceed with the

recipe exactly as it's written.

 

1. Melt the butter or heat the oil in a soup pot or Dutch oven. Add

onions and garlic and cook slowly with salt, pepper, and cumin.

 

2. After about 5 to 8 minutes (when the onions are clear and soft), add

bell peppers. Stir and cover. Cook over low heat 10 to 15 minutes,

stirring intermittently.

 

3. Gradually sprinkle in flour. Cook, stirring, another 5 minutes.

 

4. Add stock or water, stir, cover, and cook 2 to 3 minutes. Remove from

heat.

 

5. Puree, bit by bit, with milk. Put the pureed soup in a soup pot or

double boiler. (OPTIONAL: You may strain the soup to get a smoother

texture.) Heat very gently.

 

6. Serve topped with sour cream and minced herbs, if desired.

 

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