While not quite qualifying as soul food (it's just the right amount of 'rich' in my opinion), I find it extremely comforting on a chilly or rainy evening.
Ingredients:
Red Bell Peppers (Large): 3
Ripe Tomatoes: 3
Shallot (very finely diced): 1 small
Cream (preferably sour, you can use whipping cream if you have that): 2 tbsp
Butter: 1/2 tbsp
Olive Oil: to brush the veggies before broiling
Garlic (minced): 3 cloves
Fresh Thyme and Rosemary: use thyme liberally and rosemary a tad cautiously
Salt/Pepper/Red Pepper Flakes: to taste
Preparing the peppers and tomatoes:
1. Wash the peppers and tomatoes and pat dry. Rub some oil (vegetable oil or olive oil) on the veggies, covering the grooves, put them on a baking sheet and broil them on the top shelf, turning as necessary. They should be done in about 8-10 mins (dark brown/black spots all over). Stay close to your oven to avoid charring.
2. Put the broiled veggies in a bowl and cover with lid or just put them in a paper bag and allow them to sweat for around half an hour. This would loosen the skin. Now take the skin off of the veggies and rough chop.
To the soup:
1. Get a heavy-bottomed pan (Le Creuset or such), and melt the butter on medium heat. Sautee the minced garlic and shallots till the shallots are translucent, and add the chopped veggies, season as necessary
2. Puree with an immersion blender or in a regular mixer.
3. Add the herbs (Rosemary/Thyme), close the lid and simmer on low heat for 15-20 mins. Add cream during the last 5 mins of cooking. Check for seasoning and serve as is or with croutons.
Ingredients:
Red Bell Peppers (Large): 3
Ripe Tomatoes: 3
Shallot (very finely diced): 1 small
Cream (preferably sour, you can use whipping cream if you have that): 2 tbsp
Butter: 1/2 tbsp
Olive Oil: to brush the veggies before broiling
Garlic (minced): 3 cloves
Fresh Thyme and Rosemary: use thyme liberally and rosemary a tad cautiously
Salt/Pepper/Red Pepper Flakes: to taste
Preparing the peppers and tomatoes:
1. Wash the peppers and tomatoes and pat dry. Rub some oil (vegetable oil or olive oil) on the veggies, covering the grooves, put them on a baking sheet and broil them on the top shelf, turning as necessary. They should be done in about 8-10 mins (dark brown/black spots all over). Stay close to your oven to avoid charring.
2. Put the broiled veggies in a bowl and cover with lid or just put them in a paper bag and allow them to sweat for around half an hour. This would loosen the skin. Now take the skin off of the veggies and rough chop.
To the soup:
1. Get a heavy-bottomed pan (Le Creuset or such), and melt the butter on medium heat. Sautee the minced garlic and shallots till the shallots are translucent, and add the chopped veggies, season as necessary
2. Puree with an immersion blender or in a regular mixer.
3. Add the herbs (Rosemary/Thyme), close the lid and simmer on low heat for 15-20 mins. Add cream during the last 5 mins of cooking. Check for seasoning and serve as is or with croutons.
Happy eating!
No comments:
Post a Comment