I started by having excess peppers to use from il mio giardino and google images of roasted pepper soup. That is where I got the inspiration for splitting the soup into two - it didn't provide a recipe though! The basic recipe I did start with I couldn't help but completely depart from it.
Please note, I altered the amounts to more basic forms of measure. So 2 yellow peppers rather than explaining how I used 1 giant one and 2 small banana peppers. With that said, you can experiment with different pepper types - tip: avoid habaneros and jalapenos.
Roast at 450-500 degrees:
halved and deseeded 4 green, 2 red, and 2 yellow bell peppers on a baking sheet for 10 minutes or until skin is bubbling and blackened. Put in large bowl and cover with plate, set in fridge while preparing soup bases.
Sautee:
3 T Ghee or butter
1/2-3/4 c yellow onion chopped
4 T - 1/8 c celery
Sea Salt & Veggie Pepper to taste
When soft add:
3 lrg cloves garlic minced
1 1/2 c homemade chicken broth
Add peeled green pepper halves. Blend until smooth. Stir in 1-2 tsp honey or agave
and splash lemon juice to taste. Set aside.
Sautee:
4 T extra virgin olive oil (opt. little rich flavor olive oil)
medium yellow onion
small red onion
medium carrot minced
1 1/2 c homemade chicken broth
sea salt and veggie pepper
After carrot is soft add 1 lrg garlic clove minced
Add peeled red and yellow peppers
Blend until smooth and set aside.
Ladle green soup on one side of bowl and red soup on the other side. Thin sour cream or yoghurt with water and drizzle a design (watch videos about espresso designs for inspiration and how to)
Important: Drizzle with Cholula Hot Sauce (brings the flavors together and is a nice contrast to the cool sour cream). Chives or parsley or some fresh herb for garnish.
a Voilá!
As always, keep experimenting and sharing!
Have to figure out how to cook a bone-in fish tonight and what to do for a side dish...
Without a dog on watch, cats will surely multiply. Mamma mia!
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