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Cream soup of roasted peppers
Bell pepper – a veritable Janus, Jekyll and Hyde from the world of vegetables. In fresh form it is similar to the cucumber – the same watery and the same crispy. But it is worth it to bake, and pepper looks totally different: now it is soft, delicate vegetable with a very intense flavor that is equally good cold and hot. Today let's talk about another person roasted peppers, and it is about the soup made from these. Soup of peppers – the story is not that controversial, but non-obvious, but it is necessary to eat at least one spoon, and everything immediately falls into place.
Cream soup of roasted peppers
Ingredients 2 servings 4 fleshy peppers 2 cloves of garlic 1 onion 1 stalk celery 1 tbsp olive oil 500 ml chicken or vegetable stock 100 ml cream salt black pepper For this recipe are best suited fleshy, thick peppers: in four of those peppers is enough pulp to get 2 servings of soup, but if you got the peppers smaller, just increase their number. Bake the peppers for soup will be the same as always: having laid the peppers on a wire rack in the oven, preheated to 220-240 degrees, or under a thoroughly preheated grill. When the peppers turn black on the one hand, you have to turn it on the other side, and when the skins of the peppers will char on all sides – put them in a pot and cover with lid (or tightly screw in a pack). In five minutes you can easily clean the peppers from the skin, remove the seeds and the time set aside in separate bowl.
Fry the finely chopped onion, garlic and celery (if you do not omit or replace with carrots) in olive oil on low heat until soft, stirring constantly, then add the peeled peppers and their fry. Pour in the stock (instead of broth, of course, you can do plain water but the broth is still better), bring to a boil, reduce heat and leave to cook for 15 minutes, to the disparate flavors merged into a single ensemble.
Run the soup in a blender until smooth, add the cream and wipe soup through a sieve. Usually I write “wish”, but I always wipe through a sieve of any cream soup and cream soup to our soup of bell peppers will get soft, velvety, almost ephemeral texture. Return the pureed soup to the pot and warm it on low heat for another 5 minutes, not allowing to boil. Serve the soup hot, if you want (actually, Yes), adding spice with hot pepper or chili sauce and garnish with soup croutons, grated cheese, sunflower seeds, greens, drops of oil or the fact that prompt your imagination. published
Author: Alexey Onegin
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook and in Vkontakte, and we're Classmates
Source: arborio.ru/sup-iz-zapechennyx-percev/
Cream soup of roasted peppers
Ingredients 2 servings 4 fleshy peppers 2 cloves of garlic 1 onion 1 stalk celery 1 tbsp olive oil 500 ml chicken or vegetable stock 100 ml cream salt black pepper For this recipe are best suited fleshy, thick peppers: in four of those peppers is enough pulp to get 2 servings of soup, but if you got the peppers smaller, just increase their number. Bake the peppers for soup will be the same as always: having laid the peppers on a wire rack in the oven, preheated to 220-240 degrees, or under a thoroughly preheated grill. When the peppers turn black on the one hand, you have to turn it on the other side, and when the skins of the peppers will char on all sides – put them in a pot and cover with lid (or tightly screw in a pack). In five minutes you can easily clean the peppers from the skin, remove the seeds and the time set aside in separate bowl.
Fry the finely chopped onion, garlic and celery (if you do not omit or replace with carrots) in olive oil on low heat until soft, stirring constantly, then add the peeled peppers and their fry. Pour in the stock (instead of broth, of course, you can do plain water but the broth is still better), bring to a boil, reduce heat and leave to cook for 15 minutes, to the disparate flavors merged into a single ensemble.
Run the soup in a blender until smooth, add the cream and wipe soup through a sieve. Usually I write “wish”, but I always wipe through a sieve of any cream soup and cream soup to our soup of bell peppers will get soft, velvety, almost ephemeral texture. Return the pureed soup to the pot and warm it on low heat for another 5 minutes, not allowing to boil. Serve the soup hot, if you want (actually, Yes), adding spice with hot pepper or chili sauce and garnish with soup croutons, grated cheese, sunflower seeds, greens, drops of oil or the fact that prompt your imagination. published
Author: Alexey Onegin
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook and in Vkontakte, and we're Classmates
Source: arborio.ru/sup-iz-zapechennyx-percev/
