Re: [CH] Recipe Ideas Request

chatfield_sl@willis.com
Wed, 14 Aug 2002 08:58:28 -0400 

Here's an idea for a starter dish - you can make this as hot or as mild as
you want depending on what chiles you use.
Heavily borrowed from Bob Blumers "The Surreal Gourmet Entertains"

Chilled Roasted Pepper Soup - serves at least 6
8 - 10 red bell peppers - the longer, narrower pimento type are preferrable
2 yellow peppers
approx 3 chiles with heat - a larger, thicker skinned variety - jals work
fine, or anything larger - poblanos may be too mild, but are easy to roast
2-4 cups vegetable or chicken broth, canned or bouillon cubes dissolved in
water (if you can find it, and spring for it, there is a jarred brand
called 'better than bouillon' - I used the vegetable flavor - its much
richer than the alternatives)
1/2 cup creme or half and half (optional)
sour creme and fresh herb (cilantro, parsley or basil) to garnish
(DISCLAIMER - ALL AMOUNTS ARE APPROXIMATE - DEPENDS ON SIZE AND MOISTURE OF
THE PEPPERS)

Roast the peppers until skins are blackened- on a wood fired grill if at
all possible.  If using a stove or broiler (or grill) roast slowly so that
the inside cooks, too.  (If you use hot chiles that are too thin skinned,
its really hard to remove the skin and leave the flesh).
After roasted, put the peppers in a paper bag and twist the end, or (what I
usually do) put them in a bowl and wrap plastic wrap tightly around the top
- I seal it with a rubber band.  Leave until cool - and the skins should
come off easily.  Remove the skins and seeds and try to preserve any
liquid.

Heat two cups of the broth, melt bouillon cubes if using, then add all
skinned peppers EXCEPT ONE RED AND ONE YELLOW, add any additional liquid
from the peppers (I strain through a wire strainer) and heat through.
Using a blender, food processor, or (easiest) an immersible stem mixer,
puree the soup - in batches if using the blender or food processor.  At
this point, if it is too thick, add more broth and/or the creme or half and
half.  At this point, cut the remaining two peppers into strips or small
pieces an add. Heat gently (don't curdle the milk product) until consistent
in texture.  Remove from heat and chill. (Can also be served hot, but I
only do in the winter.) It should, hopefully, have just a mild 'whang,' -
more at the end than at the beginning of the taste and progressively hotter
as you eat.
Serve in bowls with a dollop of sour creme, plain yougurt, and some fresh
herb if desired.  It also makes a pretty good dressing, or sauce for pasta.

Last Xmas, I did this minus the hot and it was a real hit with the non CH
crowd.

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