Roastedredpeppersoupwithorangecream Recipes

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Steps:

• Roast peppers: Turn burner to high.
• Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
• When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
• Repeat with remaining peppers.
• Seed peppers and chop coarsely.
• Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
• Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
• Cook 3 minutes over high heat.
• Stir in stock and 1/4 cup cream and bring to a boil.
• Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
• Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
• Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

Steps:

• Heat oil in heavy medium saucepan over medium-high heat.
• Add shallots and sauté 5 minutes.
• Add red peppers with their liquid.
• Stir in sugar; sauté 2 minutes.
• Add 2 cups broth and simmer 5 minutes.
• Cool soup slightly.
• Working in batches, puree soup in blender. Return soup to pan.
• Bring to simmer; stir in orange juice.
• Thin soup with additional broth, if desired. Season with salt and pepper.
• Whisk whipping cream and orange peel in small bowl until slightly thickened.
• Season with salt and pepper.
• Ladle soup into bowls.
• Drizzle orange cream over.
• Sprinkle with basil and serve.

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
• Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Steps:

• Arrange drained peppers on a double layer of paper towels; let dry.
• Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
• Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
• Check the seasonings and adjust as necessary.
• Serve with crudites.

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Steps:

• Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer., Meanwhile, in a Dutch oven, combine the vegetable broth, chicken broth, potatoes, sweet potato, squash, salt, pepper and minced thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan and heat through.

Steps:

• Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
• Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
• Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
• Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
• Serve with a drizzle of olive oil or splash of cream.