How To make Chilled Red Pepper Soup
SOUP:
42 oz Roasted red peppers
- (water-packed) rinsed, - blotted dry, with all - black bits removed 3 lg Garlic cloves
- peeled and split 4 c Chicken stock
2 1/2 c Buttermilk
1/4 c Sugar
1 tb Salt; or to taste
4 c Frozen or fresh corn kernels
3/4 c Minced pickled nopales
-(See NOTE) 1 tb Finely chopped fresh oregano
-=OR=- Coriander 3 ds Tabasco sauce, to taste
8 oz Low- or non-fat yogurt
- for garnish 2 ts Minced fresh oregano
-=OR=- Coriander - for garnish HERBED TORTILLA CRISPS:
3 lg Flour tortillas
- cut into 12 sections each 2 tb Vegetable oil
1/2 ts Dried oregano
1 tb Grated Parmesan cheese
IN THE BOWL of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non-aluminum bowl. Add the chicken stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. TO MAKE THE CRISPS: Turn on your broiled, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges. NOTE: Although Tex-Mex and other Latin delicacies are now available in many markets across the country, pickled nopales or tender cactus leaves are less available than jalapeno peppers, for example. If you cannot find them, either chop a few pickled jalapeno peppers (with the seeds removed) or simply omit them.
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5-Ingredient Roasted Pepper Soup is Winter Magic | Big Little Recipes
#BigLittleRecipes is back! Emma shares a wonderfully minimalist soup that comes together with only a handful of ingredients. All you need are red or orange bell peppers, onions, nuts, feta, and paprika (plus staples like oil and salt). Peppers and nuts are a magical combo, beloved in many dishes from Syrian muhammara to Spanish romesco, and this soup hinges on that sweet-earthy contrast. GET THE RECIPE ►►
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Five Two Bamboo Double-Sided Cutting Board:
PREP TIME: 25 minutes
COOK TIME: 50 minutes
MAKES: scant 2 quarts
INGREDIENTS
1 cup (4 ounces) chopped walnuts or cashews
6 medium (2¾ pounds) red or orange bell peppers
3 medium (1½ pounds) yellow onions
Extra-virgin olive oil
Kosher salt
4 teaspoons smoked paprika
4 ounces feta, halved, ½ cup brine reserved
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#roastedpeppersoup
Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
#GordonRamsay #Cooking
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Michelin star BELL PEPPER SOUP at home | Onion Puree
In this video, I going to show you how you can make a delicious fine dining pepper soup recipe with anchovies and dry tomatoes. This recipe is very easy to do at home, and you no need any special equipment. If you wanna enjoy fine dining food, you don't have to spend all your money in Michelin star restaurant. Just learn to cook and enjoy delicious dishes at home.
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AMAZING Roasted Pepper Soup Recipe to MAKE TODAY!
LAY HO MA!! Nothing beats a warm bowl of velvety soup in the winter. Join me in this episode and learn how to make this incredible vegan roasted pepper soup recipe - the best part, the oven does most fo the work! Let's begin
Ingredients:
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 sweet potato
1/2 red onion
3 small carrots
4 pieces garlic
few leaves rosemary
1 cup canned chickpeas
1 tsp salt
pepper to taste
1/2 tbsp sweet paprika
3 tbsp olive oil
4-5 cups veggie stock
2-3 tbsp coconut cream
Directions:
1. Preheat the oven to 375F
2. Roughly chop the bell peppers and the sweet potato. Place them in a large bowl
3. Slice the red onion and roughly chop the carrots. Add them to the bowl along with the garlic (unpeeled), rosemary, chickpeas, salt, pepper, sweet paprika, and olive oil
4. Toss to coat the ingredients
5. Transfer to a baking tray. Spread out the ingredients and bake in the oven for 35-40min
6. Remove and discard the garlic peels and set aside some veggies for the toppings
7. Transfer the rest of the tray to the blender. Add in the veggie stock (add more for a runnier soup or less for a thicker soup)
8. Blend on high until smooth. Then, pour the soup into a pot and heat up to your desired serving temperature
9. Plate the soup and add on the veggie toppings
10. Add some freshly cracked pepper, a drizzle of olive oil, and a dollop of coconut cream
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Roasted Carrot and Red Pepper Soup! Annie's Kitchen
Hello and welcome back to my kitchen!
Today I made a super delicious, creamy roasted carrot and red pepper soup, which was incredibly quick and easy to make. It was absolutely perfect for the cold weather and so hearty! The cumin and coriander just helps to give that extra deepness to the soup and the parsley freshens it up right at the end...perfect! So, do try it out!
Ingredients:
1kg carrots
2 bell peppers
2 small onions
2 garlic cloves
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1 tablespoon chopped fresh parsley
salt and pepper to taste
olive oil to drizzle on vegetables
1 litre vegetable stock
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