roasted red pepper and tomato soup
 
note: here's a variation on tomato soup made with sweet 
red peppers. enjoy! 
 
4 medium  or large sweet red bell peppers
6 cup  chopped tomatoes (two 28 ounce cans, undrained)
2 Tbsp  powdered vegetable stock base (e.g. knorr)
1 tsp  chopped fresh basil, or dry basil
2 Tbsp  sugar
  salt to taste
  white 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 and let them cool a few minutes 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 flavor. 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 and pepper. stir in 
cream. simmer uncovered for 15 to 20 minutes. remove from heat. set pan 
in ice water and gradually whisk in butter (if you're in a hurry, just 
dump the butter into the hot soup, whisk to dissolve, and serve). cool, 
cover and refrigerate overnight. next day, heat gently, garnish with 
basil or parsley and serve. 
 
 
-- 
 
(ID: 74744) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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