Roasted Yellow Pepper Soup

* Exported from MasterCook *

Roasted Yellow Pepper Soup

Recipe By : TOO HOT TAMALES SHOW #TH6298
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 yellow peppers(or 6) -- washed
2 Tablespoons butter
2 Medium yellow onions -- chopped,
about 2 cups
1 Teaspoon coarse salt
1/2 Teaspoon pepper -- freshly ground
1/2 Teaspoon ground cumin
3 garlic cloves -- minced
1 Tablespoon flour -- preferably Wondra
1 Cup Chicken Stock Or
vegetable stock or
water
2 Cups milk -- warmed slightly

Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place
in oven. Roast peppers, turning occasionally, for 2030 minutes, until the
skins puffs up and is mostly blackened. Place in bowl and cover with plastic
wrap to sweat.
While peppers are roasting, melt butter over low heat and cook onion gently
with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until
translucent. Add garlic and cook until aroma is released. Sprinkle flour
over and cook, stirring, another 5 minutes. Stir in stock or water and bring
to the simmer. Turn off heat and set a food mill fitted with fine sieve over
pot.
Unwrap the bowl of peppers; they should be very soft. Pull out and discard
cores. Place contents of bowl, juice and all, into food mill and pass
peppers through. Remove mill from pot and clean out pepper skins and seeds
by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10
minutes for the flavors to come together. Whisk in milk, pass through food
mill again into clean pot, heat gently and serve.
Yield: 4 to 6 servings
You could also make this soup with red peppers. Better yet, make both and
serve a ladle of each in the same bowl.
When you buy peppers for roasting, choose those with flat sides as the very
curvy ones don't roast evenly. Roasting over a flame results in roasted
peppers with a firmer texture, perfect for salads etc. Oven roasting result
in a softer pepper; using the food mill to puree eliminates the need to
spend time peeling and seeding.
To make this meal even faster, you can roast and puree the peppers a day or
two before. Roasted pepper puree also freezes beautifully.
10/22/96 show


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