First off, the recipes and websites I found weren’t specific as to how to remove the outer skin of the pepper but it did sound as if this was required. So I made an emergency call to a friend to ask how this was best accomplished and she suggested boiling, blanching, peeling as the easiest. Easy is a relative term I discovered when actually following her directions but I digress. I put the three peppers in a large pot full of water and quickly found that…. they float. Now what to do? Another call to my friend who suggested either putting a bowl over them to hold them down in the water or just use less water, cover and sort of steam them.
Blanching-hot to cold ...........................Peeling what a lot of work!
Onions sauteed & all simmered..............Cooling to blend to puree
I cooked (boiled, steamed whatever), blanched and peeled the three peppers. After a fashion, taking about 20 minutes, with a lot of muttering and only a little pile of pepper ‘flesh’ as a result. Definitely in the more work than I’m willing to invest column. Adding the onions, sautéing, adding broth all were straightforward. And yes, I did remember the rule of NOT putting hot soup to be pureed in the blender so cooled, blended and reheated the soup.
The judges gave this
soup a 'give the leftovers to the dog rather than save it' rating. Kaleb says "a 4 out of 10" and Tim says "it was ok but nothing special" instead of a thumbs up. Tamara did her best to not make a comment and sipped some and of course to me it tasted too much like red peppers so I opted out - well duh, it is red pepper soup. Clearly it is a one off attempt for me. The reminder of the ingredient list doesn't include anything I'd rather not eat so it's clear sailing from here. And perhaps if you're a red pepper addict, with lots of time on your hands this would be the dish for you.
The judges gave this
soup a 'give the leftovers to the dog rather than save it' rating. Kaleb says "a 4 out of 10" and Tim says "it was ok but nothing special" instead of a thumbs up. Tamara did her best to not make a comment and sipped some and of course to me it tasted too much like red peppers so I opted out - well duh, it is red pepper soup. Clearly it is a one off attempt for me. The reminder of the ingredient list doesn't include anything I'd rather not eat so it's clear sailing from here. And perhaps if you're a red pepper addict, with lots of time on your hands this would be the dish for you.RED PEPPER SOUP
3 lg. red bell peppers
3 lg. red bell peppers
2 med. onions
3½ chicken broth
1 tbsp. butter
Sprigs of fresh parsley
Boil the peppers long enough so skin can be removed easily. Cut pepper and onions into strips or thin slices and brown them in butter, using a large skillet. Add chicken broth and let simmer 25 to 30 minutes. Let cool slightly before putting through blender. If desired, add 1 or 2 drops of red food coloring for true red appearance. Serve warm with fresh parsley on top. Serves 4.
http://www.cooks.com/
Boil the peppers long enough so skin can be removed easily. Cut pepper and onions into strips or thin slices and brown them in butter, using a large skillet. Add chicken broth and let simmer 25 to 30 minutes. Let cool slightly before putting through blender. If desired, add 1 or 2 drops of red food coloring for true red appearance. Serve warm with fresh parsley on top. Serves 4.
http://www.cooks.com/
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