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25 Jan 2010 - 16:25
15 Jan 2010 - 18:53

roasted bell pepper soup

Tuesday, 13 Oct 2009

I haven't been cooking much these past couple of months.  We've been traveling like true burros, and my access to and time for a romance with my kitchen has been frustratingly limited. Our days are still filled with tasty healthy eats, but usually meals we can throw together on the fly requiring more assembly than roasting or simmering. All this to say, I haven't been able to blog much and it's stressing me out.   And it's all a kind of karmic circle because cooking is my ultimate stress reliever. I chop away my anxiety, transporting my mind to the corners of the world spicing up my creation, a sort of rhythmic hypnosis sets in and by the time I'm done cooking, the stress has been annihilated and my appetite's back.

So, it was high time for a trip to the farmer's market for more than fruit to tote around town.  One of our favorites is this roasted bell pepper soup and luck of lucks, the fall has brought in paprikas galore!   It's simple and simply delicious-- and good for you too! Bell peppers are bursting with vitamin C, the milk provides some lean protein and calcium, which combined with the copious garlic and it's immunity boosting properties, this soup will help ward off any sniffles brought on by the change in season.

roasted bell pepper soup

8 large red bell peppers
1 whole head of garlic for roasting
3/4 liter low-fat milk
1 tbspn smoked paprika
coarse sea salt
olive oil

Roast the bell peppers over an open fire until blackened.  If you prefer to use the oven, heat to 400°F: they will be just as delicious.  To do so, arrange the whole peppers on a flat pan and place them in the center rack of the oven, flipping over every ~10 minutes. Roast the peppers until the skin is blistered and blackened.

To roast the garlic, slice off the top of the garlic bulb so the cloves are peeking out.  Rub a couple drops of olive oil all over the bulb, sprinkle with salt and pepper and wrap it in a piece of aluminum foil.  Place the package towards the back of the oven and forget about it for a while.  

Once the peppers are roasted, place them in a container with a lid and let the peppers sweat until they are cool enough for you to handle with your bare hands. Save the juices that have pooled in the bowl, you'll use them later.  Once the peppers have cooled, the skins should come off easily, so just peel off the thin blackened skin. Split open the peppers, remove all the seeds. Throw the peppers, six cloves of roasted garlic, and a pinch of coarse sea salt into the blender and give it a whirl. 

Lightly heat some olive oil in a pot and add the tablespoon of smoked paprika.  Pass the pepper & garlic mix through a colander to remove any errant seeds and add to the pot.  Saute for a couple minutes.  Mix in the milk and the reserved pepper juices, cover, and bring to a light simmer.   Cook for about fifteen minutes, mixing every now and then until the flavors have blended and your soup is ready to serve.

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Hungry Burro - roasted bell pepper soup

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