VCE: Roasted Red Pepper Soup With Polenta Croutons

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* Exported from MasterCook *

 

Roasted Red Pepper Soup With Polenta Croutons

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 211

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 tablespoons olive oil

1 onion -- chopped

1 small potato -- peeled

and thinly sliced

2 garlic cloves -- sliced

1 bay leaf

1 tablespoon chopped marjoram -- plus

extra for garnish

1 tablespoon tomato paste

3 large red bell peppers -- roasted (3 to 4)

and coarsely chopped

1 teaspoon sweet paprika

Salt and freshly milled pepper

1 quart water or Basic Vegetable Stock

Balsamic vinegar -- to taste

Crisp Polenta Croutons

 

SERVES 4

 

A multitude of garnishes can be used to finish this soup such as Pesto and

Olive-Rosemary Butter, but the crunchy polenta croutons are unexpected and

good.

 

Heat the oil in a soup pot and add the onion, potato, garlic, bay leaf, and

marjoram. Sauté over high heat, stirring often, until the potato and onion

begin to brown, about 12 minutes. Add the tomato paste and cook for 1

minute. Add the peppers, paprika and 1 teaspoon salt. Pour in the water

and scrape the bottom of the pot. Bring to a boil, then lower the heat and

simmer, partially covered, for 25 minutes.

 

Remove the bay leaf and blend the soup until smooth. Taste for salt,

season with pepper, and add a teaspoon or so of vinegar. Serve with the

croutons on top and a sprinkling of chopped marjoram.

 

CRISP POLENTA STICKS AND CROUTONS

A tasty, hot appetizer to serve with sea salt, herb salt, or sauce, such as

Red Chile Mayonnaise, or Romesco Sauce (see separate recipes.) Slice firm

polenta into pieces about 3 inches long and 3/8 inch wide. Heat an inch or

so of peanut or olive oil in a cast-iron or nonstick skillet until it's hot

enough to sizzle a crumb of polenta. Add several sticks at a time to the

pan and fry until crisp. They won't brown much and they'll probably clump

together, but don't worry. Remove them to paper towels to drain for a

moment, then pry them apart. Dust lightly with salt or ground red chile

and serve. To make a crisp crouton for a soup, cut firm polenta into cubes

and fry in the same way.

 

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