Recipe: Bell pepper soup
Oct. 4th, 2012 07:52 pmLast Wednesday I ran into a bargain at the local market: one bag of bell peppers for only one euro. I picked out two bags with a fair mixture of orange, yellow, and red peppers. Just for reference, what is known as a bell pepper is called a paprika in the Netherlands, which can be confusing since I only just found out that in English, this is actually a spice, not a vegetable.
I bought two bags of bell peppers, and I'm guestimating they weigh about three kilo's together. I suck at estimating, but the small bag had eight peppers or so in it. I have no idea how the bags were put together but I doubt weighing them was an issue.
They weren't all perfect bell peppers, and I had to cut some spots out, but I made soup. (of course)
Achievement unlocked: Bell Pepper Surprise!
Recipe for approx. 3 liters of soup
Three cloves of garlic
Two onions
A bag of bell peppers (roughly 8 or a kilo or some such. Whatever deal you can get!)
400 ml of low-fat cream
2,5 liters of (vegetable) broth.
Celery
Pepper to taste
Dice the onions and bell peppers and clean the cloves of garlic. In a large pan, place some oil or butter of choice and press garlic. Add the onions and peppers all in one go.
When the onions and peppers are nice and done, there will be excess moisture, but this is not a problem. Add your broth.
Add your celery in small chunks and boil everything for about five minutes, so everything turns soft.
Puree your soup. Add pepper and cream to taste. Serve.
Making soup is simple, but maybe I just have an overappreciative audience without tastebuds. After all, who likes bell peppers anyway?
I bought two bags of bell peppers, and I'm guestimating they weigh about three kilo's together. I suck at estimating, but the small bag had eight peppers or so in it. I have no idea how the bags were put together but I doubt weighing them was an issue.
They weren't all perfect bell peppers, and I had to cut some spots out, but I made soup. (of course)
Achievement unlocked: Bell Pepper Surprise!
Recipe for approx. 3 liters of soup
Three cloves of garlic
Two onions
A bag of bell peppers (roughly 8 or a kilo or some such. Whatever deal you can get!)
400 ml of low-fat cream
2,5 liters of (vegetable) broth.
Celery
Pepper to taste
Dice the onions and bell peppers and clean the cloves of garlic. In a large pan, place some oil or butter of choice and press garlic. Add the onions and peppers all in one go.
When the onions and peppers are nice and done, there will be excess moisture, but this is not a problem. Add your broth.
Add your celery in small chunks and boil everything for about five minutes, so everything turns soft.
Puree your soup. Add pepper and cream to taste. Serve.
Making soup is simple, but maybe I just have an overappreciative audience without tastebuds. After all, who likes bell peppers anyway?
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