The whole serving idea in this pepper soup is to end up with a yellow mixture and a red mixture, and pour them simultaneously and steadily from 2 pitchers to get this gorgeous red-and-yellow palette.
Broiling peppers by Roasting:
Peppers can get quite pricey, but the good news is they are easily roasted, and after roasting, they freeze very well. Here is a much easier and much less messy way of “broiling” them: no charred skins and no turning over. When they are plentiful and well priced, buy lots of them (remember, roasted peppers will greatly reduce in bulk so they will take much less room in the freezer), rinse them thoroughly, cut out the cores, and tap them cut side down onto a counter to rid them of their seeds. Spray them with vegetable oil spray and place them cut-side down on a baking sheet lined with foil or parchment. Roast them at 450 degrees about 30 minutes. When they are cool enough to handle, peel only the dark-looking skins and ignore the lighter- colored ones. Divide them in manageable quantities in small zipper bags and freeze them. You will be delighted to find them when you need them!
Ingredients
4 large red bell peppers, cores and seeds taken out
4 large yellow bell peppers, cores and seeds taken out
oil spray
1∕3 cup olive oil
6 large cloves garlic, minced (use the food processor)
4 leeks, dark leaves discarded, sliced
2 large potatoes, diced
2 quarts water
1 cup dry white wine (liquor stores)
Salt to taste
A little ground pepper
1 tablespoon paprika
2 tablespoon tomato paste
1⁄2 cup basil leaves, packed
Instructions
Preheat the oven to 425°F. Spray the peppers with the oil spray and place cut-side down on a cookie sheet lined with foil or parchment. Roast about 45 minutes until the skins look blistered. The peels will be very soft—peel off only the darkest ones.
Meanwhile, make the pepper soup. Heat the oil in a wide heavy pot. Add the garlic and leeks and sauté until wilted. Add the remaining ingredients and bring to a boil.
Reduce the heat to medium and cook covered for 30 minutes.
Divide the mixture in two. In one pot, add the yellow peppers.
In the second pot, add the red peppers, paprika, tomato paste, and basil.
Cook each mixture 10 more minutes.
Process each mixture separately with an immersion blender until smooth (start with the yellow mixture so you won’t have to rinse the immersion blender when you switch to red).
Adjust the texture and seasonings in each pot.
To serve: Pour simultaneously, slowly and steadily from 2 containers equipped witha spout. Makes a dozen ample servings. Delicious hot or cold.
Broiling peppers by Roasting:
Peppers can get quite pricey, but the good news is they are easily roasted, and after roasting, they freeze very well. Here is a much easier and much less messy way of “broiling” them: no charred skins and no turning over. When they are plentiful and well priced, buy lots of them (remember, roasted peppers will greatly reduce in bulk so they will take much less room in the freezer), rinse them thoroughly, cut out the cores, and tap them cut side down onto a counter to rid them of their seeds. Spray them with vegetable oil spray and place them cut-side down on a baking sheet lined with foil or parchment. Roast them at 450 degrees about 30 minutes. When they are cool enough to handle, peel only the dark-looking skins and ignore the lighter- colored ones. Divide them in manageable quantities in small zipper bags and freeze them. You will be delighted to find them when you need them!
Ingredients
4 large red bell peppers, cores and seeds taken out
4 large yellow bell peppers, cores and seeds taken out
oil spray
1∕3 cup olive oil
6 large cloves garlic, minced (use the food processor)
4 leeks, dark leaves discarded, sliced
2 large potatoes, diced
2 quarts water
1 cup dry white wine (liquor stores)
Salt to taste
A little ground pepper
1 tablespoon paprika
2 tablespoon tomato paste
1⁄2 cup basil leaves, packed
Instructions
Preheat the oven to 425°F. Spray the peppers with the oil spray and place cut-side down on a cookie sheet lined with foil or parchment. Roast about 45 minutes until the skins look blistered. The peels will be very soft—peel off only the darkest ones.
Meanwhile, make the pepper soup. Heat the oil in a wide heavy pot. Add the garlic and leeks and sauté until wilted. Add the remaining ingredients and bring to a boil.
Reduce the heat to medium and cook covered for 30 minutes.
Divide the mixture in two. In one pot, add the yellow peppers.
In the second pot, add the red peppers, paprika, tomato paste, and basil.
Cook each mixture 10 more minutes.
Process each mixture separately with an immersion blender until smooth (start with the yellow mixture so you won’t have to rinse the immersion blender when you switch to red).
Adjust the texture and seasonings in each pot.
To serve: Pour simultaneously, slowly and steadily from 2 containers equipped witha spout. Makes a dozen ample servings. Delicious hot or cold.
*Optional sour cream drizzle.
Prep Time: 1h | Cook Time: 30m | Total Time: 1h 30m
Prep Time: 1h | Cook Time: 30m | Total Time: 1h 30m
*credit to Levana
