Wednesday, February 20, 2008

Red Bell Pepper Soup

Peppers to me meant that they either had to land in Chutney's,Side dishes ,Curries or fritter's. Never did I think that they can be used to make soups too !! I tried this red bell pepper soup and it turned out simply delicious. The color of the soup was apetizing and the consistency of the soup just fulfilling.
Hubby dear was first a little apprehensive to try the soup but then he liked it so much that he said that I post this recipe in my blog so that I don't forget the ingredients to prepare it next time. That was quiet encouraging from a man who does not like his soups to be thick.
I must say that "A bowl of soup a day keeps the fat at bay" ;) .... How'z that??

1 - Red Bell pepper(Cut into four pieces and deseeded)
2 -Tomatoes (Cut into halves)
1 small -Onion(Cut into small cubes)
6 cloves-Garlic
1 cup-Chicken Stock
1/3 cup cream or milk(Optional)
1 tsp pepper
1 pinch-Rosemary
2 sprigs -Thyme
1tbsp-Olive oil
Salt to taste
Preheat the oven at 350 degrees.In a pan place the red bell pepper, tomatoes,garlic and onions and drizzle olive oil. Sprinkle pepper and salt and roast the vegetable untill soft and a little charred.It takes approximately 20 mins for the vegetable to roast.Allow this to cool.
Pour in these vegetables with the chicken stock in the blender to make a fine puree. Pour the puree in a thick bottom vessel and bring to a boil on low. Slowly stir in milk or cream so that it completely blends with the puree. Throw in the thyme and rosemary and stir well. Add salt according to your taste.Serve Hot and enjoy with Tortilla chips or croutons.


Blogger Asha said...

Beautiful soup and presentation girl, yummy!:)

5:39 AM  
Anonymous Anonymous said...

This is great info to know.

11:24 AM  

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