I was dreaming of roasted red pepper soup and finally merged a bunch of recipes to come up with this one ... I loved it cold!
Ingredients
6 fresh red bell peppers
4-8 garlic cloves
1 large yellow onion
2 small carrots
2 quarts low sodium vegetable stock.
Roast 6 fresh red peppers on the cooktop or grill, really char the whole thing it makes removing the skin so much easier. Put the roasted peppers in a plastic bag and seal it or in a bowl covered tightly with plastic for about 10 minutes. Peel, seed, and coarsly chop the peppers.
Mince the garlic.
Coarsely chop the onion and carrot.
Saute the onion, carrot, and garlic until they are soft OR put the onion, carrot, garlic, and stock into a pot and heat until everything is soft.
When the onion, carrot, and garlic have been cooked put everything together and puree with a blender (my immersion blender worked fabulously).
Chill and enjoy. It was really good with pumpernickel croutons.
Ingredients
6 fresh red bell peppers
4-8 garlic cloves
1 large yellow onion
2 small carrots
2 quarts low sodium vegetable stock.
Roast 6 fresh red peppers on the cooktop or grill, really char the whole thing it makes removing the skin so much easier. Put the roasted peppers in a plastic bag and seal it or in a bowl covered tightly with plastic for about 10 minutes. Peel, seed, and coarsly chop the peppers.
Mince the garlic.
Coarsely chop the onion and carrot.
Saute the onion, carrot, and garlic until they are soft OR put the onion, carrot, garlic, and stock into a pot and heat until everything is soft.
When the onion, carrot, and garlic have been cooked put everything together and puree with a blender (my immersion blender worked fabulously).
Chill and enjoy. It was really good with pumpernickel croutons.
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