RED PEPPER SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T. canola oil
1 small onion, diced
2 large red bell peppers, halved lengthwise, stemmed, seeded and diced
1-2 fresh green chilis (jalapeño, Thai, Serrano), stemmed and coarsely chopped
2 tsp. sweet Hungarian paprika
1 tsp. kosher or sea salt
½ tsp. ground cardamom
½ C. unsalted shelled pistachios
2 C. vegetable broth or water
1 C. buttermilk
2 T. whipping cream
¼ C. finely chopped fresh cilantro or basil
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Directions: |
Directions:Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chili to taste. Cook and stir until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.
Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.
Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Do not boil Serve sprinkled with cilantro (or basil). |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This recipe comes from the “Eating Well” website. It has become one of our favorites.
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This recipe for RED PEPPER SOUP is from