Cream of Roasted Bell Pepper Soup
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 -2 tablespoon extra virgin olive oil
- 2 cups onions, minced
- 1 teaspoon cumin, ground
- 4 bell peppers (red or orange)
- 2 teaspoons garlic (minced or crushed)
- 1⁄2 teaspoon salt (or to taste)
- 1 tablespoon all-purpose flour
- 1⁄2 cup vegetable broth, as needed
- 1 1⁄2 cups milk, at room temperature (or warmer)
- 1⁄4 cup sour cream (thinned by whisking slightly)
- 1⁄4 cup cilantro leaf, torn
directions
- Heat a soup pot or Dutch oven over medium heat for about a minute.
- Add the olive oil, wait a few seconds more, add the onion and cumin, and cook over medium heat, stirring often, for about 5 minutes, or until the onion becomes translucent.
- Coarsely chop the roasted bell peppers, then stir in these, along with the garlic and salt. Lower the heat, cover the pan and let vegetables cook for about 5 minutes, stirring occasionally.
- Sprinkle in the flour. Cook over low heat, stirring to keep the flour from lumping, for about 3 minutes, or until very thick.
- Measure the reserved bell pepper juices in a 2-cup-capacity liquid-measuring cup. Add enough vegetable broth to make 2 cups.
- Blend this broth into the thickened mixture, stirring constantly with a whisk over low heat. Let it simmer for 5 minutes or so, stirring often with a whisk or a wooden spoon. Puree until smooth with the milk, using a regular blender or an immersion blender. To serve, heat very gently (do not boil), correct the salt, if necessary, and add black pepper to taste.
- Serve with a little sour cream and/or torn cilantro leaves, if desired. Makes 4 to 5 servings.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>