[CH] Last Nights Soup
Robert Lusk (rlusk12@earthlink.net)
Wed, 17 Oct 2001 22:05:55 -0700
Havent posted in awhile so I thought I'd better stick my head in and say a
big hello to everyone.
It's been very busy and hot here in Southern Cal. Just finished up a crazy
exam schedule and got caught up on 3 weeks worth of email and CH- postings.
I made this last night and the wife was very happy with the results ( er..as
was I).
* Exported from MasterCook *
Fool's Red Pepper Soup
Recipe By : Robert Lusk
Serving Size : 0 Preparation Time :0:00
Categories : Soup Chile Heads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Red Bell Peppers -seeded and cut in half
3 Cloves Garlic
1 Onion -Large -1/4" slices
1 tsp Lemon Zest
6 Cups Chicken Stock
Salt and Pepper
1 TBS Olive Oil
1 TBS Butter
1 stalk of celery -chopped
1 Carrot -chopped
Garnish:
Chiffonade of basil
Serrano Cream:
2 fresh serrano chilies - minced
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon kosher
salt
1/4 cup sour cream
Roast the peppers over open flame. Place in a 400 F oven for 15 minutes.
Place in bowl or pot and cover till cool.
While Pepper is roasting: In a heavy pan over medium heat, add oil and
butter. Cook onion for 5 minutes. Add Celery and carrot, cook until they
begin to carmelize (about 5 minutes), stir in garlic, season with salt and
pepper and cook 2 more minutes. Add the chicken stock, lemon zest and the
peppers (peeled and seeds removed) and puree. Strain through a sieve if
you're so inclined.
Ladle into bowls and serve with croutons, a dallop of Serrano Cream and a
sprinkle of basil on top.
Served with Grilled Brined porkchops with garlic, honey and rosemary.
And Steamed green beans with soysauce and lemon rind.
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Robert Lusk
http://www.pepperfool.com