Roasted Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 T. olive oil,
1 large yellow onion, 2 carrots, 2 ribs celery, 2 cloves of garlic, 4 sun dried tomatoes, 4 roasted yellow or red bell peppers, 4 small zucchini, 2 qts. chicken broth of vegetable broth,1 c. dry white wine, 5 T. fresh basil, 4 oz of plain ‘activia ‘yogurt or Greek yogurt and salt and pepper to taste.
Parmesan Gremolata
Zest of 2 lemons, 2 cloves of garlic, 5 T. of fresh basil,1 bunch of parsley, 5 ounces Parmesan cheese.
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Directions: |
Directions:Chop the onions, carrots and celery. Saute them until onions are translucent. Then add garlic, stirring frequently. Chop the tomatoes, peppers and zucchini and add them to the stock pot. Simmer about 15 minutes and then stir in the broth, and white wine. Simmer about 15 minutes. Stir in chopped basil and simmer 2 more minutes.
When the soup is cooled a little bit, stir in the yogurt. Puree in the blender in small batches or use an immersion blender to puree right in the stock pot. When ready to serve, garnish it with the gremolata and then put extra gremolata on the table for guests to add more. If freezing soup, freeze it separately from the gremolata.
To make the gremolata, use a small food processor. You can save left over gremolata in an air tight container for about 2 weeks in the refrigerator or 2 months in the freezer. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Roasting and peeling peppers adds flavor to many soups, salads and main dishes. They can be purchased in a jar, or you can easily do this yourself. Place aluminum foil on a broiling pan. Pour about 1 T. of olive oil on the pan, then roll the pepper into the oil to coat it. Roast in a preheated oven of 450 F. for about 30 minutes, or until slightly charred on each side. Turn the peppers 1/2 way between the roasting to char both sides. Immediately remove the peppers into a paper bag and seal the bag. Wait about 15 minutes, then pull the peppers out of the bag and peel them. Usually the peel will come off very easily after the peppers have been steamed in the bag a short time.
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