/ Roastedpeppers have this distinct smokey sweet flavor which makes this soup so special . When broiling peppers do not make the mistake of plunging them into chilled water as is often suggested .Cool the blackened peppers for about 10 minutes and you will then be able to peel off the charred skins without loosing their juices . If a tiny bit of charred skin remain , it's good as it adds to the flavor , but only a small bit.
Ingredients For Soup Base:
2 Red Bell Peppers.
1 Yellow Bell Pepper.
1 Tomato .
2 Cloves Garlic.
1 Green Chili ( remove seeds )
1 Medium Onion Chopped.
1 Liter Vegetable Stock or 3-4 Maggie Cubes .
Salt & Freshly Pounded Black Pepper.
1 Tablespoon Olive Oil.
You Also Need For Later :
Assorted Evenly Chopped Vegetables of Choice - Stir fry them in very little olive oil and retain a bite - set aside to use in soup later.
50 Ml Cream.
50 Ml Cream.
Heat the oven and oil the vegetables under step 1 . Next place them in a baking dish broil them covered under medium heat for 25 minutes . When done , remove from the dish , cool - discard seeds from peppers , puree all vegetable .Add 1 cup stock , some herbs if you have and simmer covered for 15 minutes .Adjust flavors . This is your base soup and can be eaten like this too.
Now add the vegetables listed under step 2 to the soup , simmer 4-5 minutes till done , adjust flavors , add cream and sit down to a fabulous hearty soup which is actually a meal in itself.
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