The lovely picture above, as well as the mystery picture from last week are of a red bell pepper soup that I decided to make with green peppers. Ya, definitely changed the look of the dish. On Smitten Kitchen’s page, the dish is a luscious red, much like a tomato soup. You just want to dive in head-first and swim in the rich, deep red liquid. Mine, looks like the goo from ghost busters. I was surprised it didn’t start dancing when I sang to it. Note to self…AGAIN…follow instructions. This one may taste ok, but that color is not acceptable. If I had only used the slightly more expensive red peppers, I would have a good soup. As is, it tastes decent enough, but, because of the color, I don’t know if I can eat it. It is all in storage containers in my freezer waiting for St Patty’s day, I think!
Besides the color, my lack of mojo was apparent with the ingredient “1/4 cup dry white wine.” I could not, for the life of me, get the bottle open. It still sits on my counter with a shredded cork, mocking me and my inability to open it. And it is supposedly a decent wine too! I don’t know what to do?! Should I break it open or just throw it out? So sad and pathetic. As for the soup, I halved the recipe so that I didn’t waste 12 peppers if it wasn’t good. I am quite glad about this fact since I can’t get the green good into my mouth. Below is the full recipe as it appears on Smitten Kitchen’s blog. My notes are in parentheses.
Tips for next time: There won’t be a next time for me,just because of the color and expense of the peppers, but if you would like to make it, use good RED bell peppers. I just think following the instructions would fix it right up.
Red Pepper Soup (New York Times 9/21/05 )
Total time: 45 minutes
2 tablespoons olive oil
3¼ cup sliced onions
3 large cloves garlic, crushed
¼ cup dry white wine (I used cooking sherry since it was already open)
12 large red bell peppers, cut in 1-inch pieces (I used green. Do not use green. Use red!)
2 cups no-salt-added chicken or vegetable stock or broth
2 tablespoons chopped fresh thyme (Could not find it at the farmers market or the store- is it a winter thing?- so I used basil)
¼ to ½ teaspoon hot red pepper flakes
Salt and white pepper
Crème fraîche for garnish
Thyme sprigs for garnish.
Add garlic and cook another minute. Add wine and cook down quickly, until about 1 tablespoon is left.
1. Put oil in large pot. Add onion when oil is hot. Cook onions until they begin to soften and take on color.
2. Add peppers, stock, thyme and red pepper flakes. Season to taste with salt and pepper. Cover and simmer until peppers are tender, about 30 minutes. 3. In food processor or blender, purée mixture in batches until smooth. Adjust seasonings.4. Cover and chill overnight or for as long as 2 days or freeze (whisk well before serving if thawed). Can also be served warm.
5. Serve in demitasse cups or soup bowls, topped with a dab of crème fraîche and a tiny sprig of thyme.