CHILLED SMOKED RED PEPPER SOUP WITH ANCHOVY CROSTINI
This recipe for red pepper soup accompanied by salty anchovy crostini makes a delightfully colourful, simple first course
Provided by English_Rose
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of olive oil in a large heavy-based saucepan. Fry the red pepper, onion and garlic in the pan for 10-15 minutes over medium heat, stirring often.
- Add the tinned tomatoes, smoked paprika, sugar and stock. Season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
- Blend the soup with a hand blender or in a jug blender until smooth. Cool, cover and chill.
- Meanwhile, make the anchovy butter for the crostini. In a pestle and mortar pound the anchovy fillets into a paste. Mix in the butter and lemon juice, blending thoroughly. Season with freshly ground pepper and mix in the parsley. Cover and chill until use.
- Just before serving prepare the crostini. Drizzle each slice of sourdough bread with half a tablespoon of olive oil.
- Grill the bread until lightly toasted. Spread each slice generously with the anchovy butter.
- Ladle the soup into 4 serving bowls. Top with a dollop of creme fraiche and a few basil leaves. Serve with the anchovy crostini on the side.
Nutrition Facts : Calories 845.4, Fat 45, SaturatedFat 15.4, Cholesterol 60.4, Sodium 1569.6, Carbohydrate 91.5, Fiber 8.4, Sugar 14.1, Protein 21.4
SMOKED RED PEPPER SOUP WITH ANCHOVY CROSTINI
This tasty recipe for red pepper soup accompanied by salty anchovy crostini makes a delightfully colourful, simple first course.
Provided by English_Rose
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of olive oil in a large heavy-based saucepan. Fry the red pepper, onion and garlic in the pan for 10-15 minutes over medium heat, stirring often.
- Add the tinned tomatoes, smoked paprika, sugar and stock. Season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
- Blend the soup with a hand blender or in a jug blender until smooth. Cool, cover and chill.
- Meanwhile, make the anchovy butter for the crostini. In a pestle and mortar pound the anchovy fillets into a paste. Mix in the butter and lemon juice, blending thoroughly. Season with freshly ground pepper and mix in the parsley. Cover and chill until use.
- Just before serving prepare the crostini. Drizzle each slice of sourdough bread with half a tablespoon of olive oil.
- Grill the bread until lightly toasted. Spread each slice generously with the anchovy butter.
- Ladle the soup into 4 serving bowls. Top with a dollop of creme fraiche and a few basil leaves. Serve with the anchovy crostini on the side.
Nutrition Facts : Calories 654.5, Fat 41.5, SaturatedFat 14.7, Cholesterol 55.9, Sodium 1403, Carbohydrate 55.9, Fiber 6.3, Sugar 13.5, Protein 17
RED PEPPER SOUP
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL
You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
- Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
- Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
- Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g
SMOKIN' FIRE ROASTED RED PEPPER SOUP
This winning recipe (combined with Recipe #193692) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about the and I know why. Delicious!
Provided by SharleneW
Categories Peppers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
- Remove from bowl and remove skin, seeds and stems.
- In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
- Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
- Add heavy cream and mix until well combined.
- Serve warm.
Nutrition Facts : Calories 338.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 341.3, Carbohydrate 19.4, Fiber 3.6, Sugar 11.6, Protein 3.2
CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS
Categories Soup/Stew Herb Pepper Valentine's Day Basil Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
- Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
ANCHOVY CROSTINI
This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 24 Crostini
Number Of Ingredients 13
Steps:
- Cut 2" circles from the bread (or use the 1/4" baguette slices).
- Brush both sides of the bread with the olive oil.
- Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
- Melt butter in a frypan.
- Add flour, mixing well and cook for 1 minute.
- Add milk and stir over moderate heat until it boils& thickens, remove from heat.
- Add 3 tbsp parmesan,Salt& pepper& mushrooms.
- Mix well.
- Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
- Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
- Slice the olives and put a slice of olive on some of the crostinis.
- Put a rolled anchovy on some.
- Put a thin slice on red pepper on the remaining crostinis.
- Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
- Serve and wait for the rave revues.
RANNOCH SMOKERY COLD SMOKED BEEF CROSTINI
These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canapé or as a starter with a salad garnish. They are easy to make and all the ingredients can be store cupboard or freezer, so you'll never be caught out again if unexpected guests turn up or people are hungrier than expected!
Provided by LP3000
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the baguette into slices.
- Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
- Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
- Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast,
- add a slice of avocado and top with half a slice of Rannoch Smokery Cold Smoked Beef and serve.
Nutrition Facts : Calories 425.5, Fat 11.9, SaturatedFat 2.2, Cholesterol 11.5, Sodium 1008.8, Carbohydrate 63.9, Fiber 6.8, Sugar 0.6, Protein 16.1
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