Pepper Rainbow Soup
Red Pepper Soup
Cream Of Sweet Pepper Soup
Pepper Rainbow Soup
18 cup Chicken broth
3 med Onion, chopped
6 cup Rice, cooked
12-16 Bell peppers, in-assorted colors
1 1/2 tsp Savory
5 tsp Chives
6 Egg yolks
6 Tbsp Lemon juice
Salt and pepper,-to taste
Bring the broth to a boil. Cook the rice.
Chop the onion and saute the pieces until they are golden brown. Add
to the broth. Add the savory and chives to the broth.
Clean the seeds and cores from the peppers and chop the cleaned
peppers into pieces. Set chopped peppers aside.
Add the rice to the broth and cook for 5 minutes. Add the chopped
peppers to the boiling broth and simmer for 1 minute. Meanwhile, beat
the egg yolks in a 6-cup bowl.
Thicken the soup with the egg yolks by adding the hot soup to the
beaten yolks a little bit at a time, stirring constantly, until a cup
or two of soup has been added to the yolks. Dump this mixture back
into the simmering broth. Add the lemon juice. Season to taste with
salt and pepper. Serve.
Red Pepper Soup
1/4 cup Olive Oil
1 Tbsp. Fennel Seed
1 cup chopped Onion
1/2 tsp. Thyme
1/2 Bay Leaf
1/2 tsp. minced Garlic
1 Tbsp. Fresh Basil
6 Red Bell Peppers - seeds and ribs removed
2 Tbsp. minced jalapeno
1/4 cup Flour
5 cup Chicken Stock
2 tsp. Tomato Paste
1/4 cup chopped fresh Tomato
1 cup Heavy Cream
Salt and Pepper to taste
In a heavy saucepan, heat olive oil over medium heat and add the onions,
fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeno
pepper. Saute the vegetables over low heat until wilted, about 10 to 15
minutes. Add flour and stir over low heat about 10 minutes to cook the
flour. Add the chicken stock, whisking until smooth, along with the tomato
paste and fresh tomatoes. Cook the soup over medium heat, partially
covered
for about 45 minutes. Puree in a blender or food processor. Return puree
to
pan and add cream and simmer for about 10 minutes. Taste for seasoning,
add
salt and pepper to taste.
Cream Of Sweet Pepper Soup
3 Tbsp extra-virgin olive oil
2 large cloves garlic, smashed and peeled, but not chopped
1 large onion, roughly chopped, about 1 1/2 cup
1 large celery stalk, peeled (?), cut into 1/2 pieces, about
1/2 cup.
1 medium carrot, peeled and thinly sliced, about 1/3 cup
salt to taste
1/3 tsp dried hot pepper flakes
1 lb boiling potatoes, peeled, cut to 1-inch dice
2 lb red and/or yellow bell peppers, seeds, stems and ribs removed, rinsed
and roughly chopped
4 cup broth (beef, chicken or vegetable)
grated parmesan cheese
1-2 drops lemon juice (if using red peppers)
Heat olive oil; saute garlic till lightly browned. Remove garlic from
Oil and discard garlic. Add the onion, celery and carrot to the oil in the
Pan. Season with salt and red pepper flakes and cook over low heat,
Stirring often, until the onion is translucent, about 10 minutes.
Stir in the potatoes, season with salt, and cook, stirring
Occasionally, for 5 minutes. Stir the peppers into the pan, season with
Salt cover and cook for another 5 minutes, so the peppers begin to cook.
Pour the broth into the pan and bring to the boil.
Reduce heat and simmer the soup for 15-20minutes or until vegetables
Are very tender. Puree the soup in a blender, in batches, or a food
Processor or use an immersion blender.
Serve nice and hot, with parmesan cheese as garnish, with perhaps a
Small drizzle of olive oil.
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