You’ve heard the saying: “When life gives you lemons, make lemonade”, haven’t you? What about the slightly less well known phrase: “When life gives you red peppers, roast them, peel them, chop them, then mix them with some other ingredients, heat that mixture, then blend it to make roasted red pepper soup”? No? You haven’t?
Maybe that’s because I came up with it while standing in the line at the grocery store last week. I was waiting to pay for a bag of red peppers that I was getting for a great price which got me to thinking about the lemonade phrase and wondering why there were no catchy phrases about red pepper soup. Now you will be able to say that you were around when this new phrase was launched. No need to thank me.
So next time you see a great deal on red peppers, grab some and make this recipe. And think of this exciting new phrase about red pepper soup while you’re doing it!
Here’s the soup which launched the phrase:
Get some red peppers.
When the peppers are roasted, take them off the baking sheet and put them into a bowl. Cover the bowl with plastic wrap and let them sit for 30 minutes. The skins will peel off easily.
As you can see.
Chop the roasted red peppers.
Get onions, garlic and a potato.
And chop them.
Measure the spices.
My new favourite store-bought chicken stock.
Add the potato, spices and stock.
After 15 minutes, add the red peppers.
Another 5 to 10 minutes of cooking.
Add the buttermilk and purée the soup.
Garnish with a spoonful of sour cream and chives. Finish with a drizzle of olive oil.
This recipe is from the great book: The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food by Maryana Vollstedt.
Roasted Red Pepper Soup
Serve this colourful soup hot or cold, along with bread sticks, for the first course of a festive dinner party. Roasting the red peppers intensifies their flavour and adds a smoky touch. This soup can also be made with yellow bell peppers, or make both and serve the two soups side by side in the same bowl. Just pour them slowly into the bowl at the same time.
1 tablespoon vegetable oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 small potato, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon thyme, dried
1/8 teaspoon red pepper flakes
2-1/2 cups chicken stock or broth
3 large red bell peppers, roasted and cut up
1 cup buttermilk
2 tablespoon plain non fat yogurt (optional)
2 tablespoon chives, minced
Olive oil to finish (optional)
In a soup pot over medium heat, warm oil. Add onion and sauté until tender, about 5 minutes, Add garlic and cook 30 seconds longer. Add potato, salt, thyme, red pepper flakes and stock. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Add roasted bell peppers and cook until flavours are blended, 5 to 10 minutes longer.
Working in batches, transfer to a blender or food processor and puree. Return to pot and add buttermilk. Gently heat to serving temperature; do not boil. Ladle into bowls, top with a dollop of yogurt or sour cream, if desired, and sprinkle with chives.