Thread: Soup Recipes
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Old February 19th, 2008, 07:10 PM   #8
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Join Date: Feb 2008
Location: Between Thought and Expression
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Roasted Red Pepper, Peanut And Tomato Soup

3 medium red peppers
2 tablespoons olive oil
1 fresh jalapeno
1 teaspoon paprika
2 teaspoons liquid smoke
2-1/2 cups peeled chopped tomatoes
1/4 cup fresh coriander leaves and stalks
4 cups rich vegetable stock
2 teaspoons salt
1/2 cup smooth peanut butter

Pre-heat your griller. Place the peppers, with their skins upwards under the griller and roast for 10 - 15 minutes or until their skins are blackened and blistered. Remove the peppers and place them in a plastic bag to steam for 15minutes. Remove and rinse under cold water, rubbing and peeling off the blackened skin. Chop the peppers roughly and set them aside.

Warm the olive oil in a 3 quart saucepan over moderate heat. Sprinkle in the yellow asafetida powder and saute' momentarily. Add the chopped jalapeno.

Stir briefly, then add the tomatoes, peppers, coriander leaves, the liquid smoke, and the paprika. Raise the heat and, stirring occasionally, cook the tomatoes, peppers and coriander for 10 minutes or until the tomatoes break down.

Add the vegetable stock, salt and pepper, bring the soup to the boil and reduce the heat slightly. Cover with a lid and simmer for 25 minutes.
Remove the soup from the heat and stir in the peanut butter, mixing thoroughly. At this point, you can pour the soup into a food processor and blend until smooth

The soup should be creamy in consistency. If too think, add a little more vegetable stock or water, or if you prefer you may like to add a little extra peanut butter now. Serve hot, with a garnish of fresh coriander leaves.

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