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Post by traveler63 on Jul 7, 2009 19:58:29 GMT
Ok, here is the recipe that I have made many times. This is a very easy soup and is delicious. Sometimes I will put a little basil in it, like a pesto for a garnish. You can serve either hot or cold, but I prefer it hot.
4 red bell peppers
2.5 g butter
1 onion finely chopped
1 fresh rosemary sprig
1.2 litres /2 pints/5 cups Chicken or vegetable stock
4.5 ml/3 tbsp tomato paste
120ml/4 fl oz/1/2 cup double heavy cream
paprika (I have also used Spanish sweet smoked paprika just a little,
you don't want to overpower the peppers)
Roast the red peppers (I put mine a plastic bag to sweat so they
peel easy, but you probably already know that). Pee and seed. Coarsely chop.
Melt butter in deep pan, add onion and rosemary and cook gently.
Add peppers and stock to the onion bring to boil, and simmer for 15 minutes. Stir in the tomato paste then process to a smooth puree.
Stir in the cream and season with paprika, salt if necessary and pepper. Garnish with a few rosemary leaves or additional cream.
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Post by bixaorellana on Jul 7, 2009 20:26:53 GMT
Oh my gosh ~~ that sounds fabulously delicious. Thanks, T63!
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Post by Deleted on Jul 7, 2009 20:32:38 GMT
Where do I pee? In the pot?
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Post by cigalechanta on Jul 7, 2009 20:50:42 GMT
There's a restaurant here who makes it. Miam!
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Post by Deleted on Jul 7, 2009 21:15:47 GMT
Thanks,t63,it does sound delicious.
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Post by Don Cuevas on Jul 8, 2009 0:29:37 GMT
Excellent recipe, and one of my favorites. As some of you know, I'm a big fan of Spanish smoked paprika.
I might suggest a variation: leave out the cream, but swirl creme fraiche or Mexican crema on each serving, perhaps from a plastic squirt bottle.
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Post by traveler63 on Jul 9, 2009 1:33:49 GMT
DC: If you love sweet smoked paprika, I bought it on line from La Tienda. The site is www.tienda.com We belong to a small group who gets together about every 3rd month for dinner. Each time it moves to one of the group's house. The host/hostess picks the theme, it can be a country, region, an ingredient. Host/hostess does main dish and any sides. then each couple brings a course with wine. The last one was Spanish. So, since I had the soup or salad course, I needed Spanish ingredients. That's how I found the site. |
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Post by traveler63 on Jul 9, 2009 1:35:21 GMT
K2,
You are such a joker!!!!! Use your imagination, the pot is too boring!!!!!
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Post by rikita on Jul 13, 2009 6:51:05 GMT
i don't understand the part about the plastic bag. how do you roast something in a plastic bag?
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Post by bixaorellana on Jul 13, 2009 6:56:47 GMT
Rikita, you roast the peppers either over the flame on top of the stove, or by broiling them if you don't have a gas stove. After you've roasted them, you put them into a plastic bag (or you can wrap them in a damp dish towel) for a few minutes to let them continue steam-cooking and to further loosen the skin. Once they've cooled enough to handle, you slip the skin off them.
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Post by spindrift on Jul 13, 2009 21:13:41 GMT
T63 - the recipe sounds delicious and I will try it.
Rikita - in case you don't understand 'broil' (I don't)...I roast the peppers in the oven until they're soft, then slip them into a plastic bag to steam a bit and loosen their skins...which then peel off easily. I've never got on with blackening the skin over a flame.
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Post by bixaorellana on Jul 13, 2009 21:34:31 GMT
Sorry. I guess "broil" must be American. Broiling is cooking over or under a high heat source, i.e. the heat is only coming from one side, rather than from all around as in baking or roasting. Broiling from above: itscliff.files.wordpress.com/2009/06/img_4054.jpg and from below: I think it's the same thing as grilling. |
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Post by spindrift on Jul 13, 2009 21:56:43 GMT
Yes, that would be grilling.  |
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Post by rikita on Jul 13, 2009 22:38:32 GMT
ah so that is where broiler comes from, i suppose... that is the east german word for chicken that has been grilled in these big oves...  west germans are boring and just call them brathähnchen... well i do have a gas stove, and while i never roasted peppers (i think only once, to make salad from them), i often roast aubergines for romanian aubergine salad... never knew about that wet towel or plastic bag thing, good to know... |
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Post by bixaorellana on Jul 13, 2009 22:41:10 GMT
Gas stoves are great for roasting eggplant! And you can use the damp towel/plastic bag trick with them, too.
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Post by hwinpp on Jul 14, 2009 7:36:06 GMT
There are actually plastic sleeves that are oven proof that you can use for roasts. The idea is that you don't dirty the oven. I've used them with success to make roast pork. They're in little boxes that look like aluminium foil boxes.
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Post by Don Cuevas on Jun 1, 2010 11:48:01 GMT
There are actually plastic sleeves that are oven proof that you can use for roasts. The idea is that you don't dirty the oven. I've used them with success to make roast pork. They're in little boxes that look like aluminium foil boxes. Yes, HW, they are very handy for slow-roasting cuts of meat and whole poultry, but they don't brown too well, and it's not the same as broiling/grilling. You need to add browning agents, such as Kitchen Bouquet or soy sauce to get the color of grilled meats. The bags are good for retaining moisture. I have used them often for making cochinita pibil (marinated Yucatecan pork) where originally, the meat was wrapped in banana leaves and cooked in a pit lined with hot stones, and for other similar, slow-oven cooked meats. |
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