Roasted Red Pepper Soup With Garlic Shitakes N Parsley OilFrom mystic_river1 7 years ago
- 10-12 red bell peppers shopping list
- 1 onion (diced) shopping list
- 1 -2 cloves of garlic (chopped) shopping list
- 2 cups chicken or vegetable stock shopping list
- 1 cup water shopping list
- 2 bay leaves shopping list
- 1-2 chopped red birds eye chillies (depending on your preference) shopping list
- 1 tbsp brown sugar shopping list
- 1/2 lb.shitake mushrooms (sliced) shopping list
- white wine shopping list
- 1/4 cup chopped parley shopping list
- extra virgin olive oil shopping list
- sea salt flakes shopping list
- black pepper corn mill shopping list
How to make it
- This first step of roasting the peppers can be done as far as a day in advance.
- Preheat oven to 390 fahrenheit.
- Lightly coat peppers in oil and place in an oven proof dish.
- Roast peppers 12 minutes turn and cook a further 12 minutes, roast like this until skin is blistered on all sides.
- Remove them from the oven and transfer to a large bowl and wrap tightly with cling wrap and allow to stand for at least half an hour.
- Once the peppers are cool, peel and seed them discarding both skin and seed and keeping the flesh, this can be a little frustrating, cleaning them under running water will make it less frustrating but will also wash away some of the flavour.
- Soften onions in a little olive oil in a med-large pot over medium-high heat.
- Once onion starts to soften add the garlic and chillies and cook a further 3 minutes.
- Add the peppers and brown sugar and continue to cook a further 3 minutes.
- Add a good splash of wine and turn up the heat to help evaporate the alcohol and cook for another couple minutes and add the water, stock and bay leaves.
- Bring to the boil and reduce to simmer for 30-40 minutes.
- To a food processor or blender add the parsley, 1/4 cup of olive oil, a pinch of salt and pepper and puree until smooth and green.
- Once the soup has cooked blend with a stick blender until smooth (be careful not to splash as the soup will be very hot).
- If the soup is too thick add a little more stock or water.
- Taste for seasoning and set aside to keep warm.
- Sautee the shitakes over high heat in a liberal pour of extra virgin olive oil until golden and crispy, approx 5- 10 minutes and season with salt and pepper.
- Drain briefly on paper towel.
- Serve the soup with the mushrooms scattered over and pour the parsley oil over that
- As mentioned the chillies in this recipe are optional as there is plenty of flavour as it is but if you like the extra little kick like I do, please add..
- Pinot Grigio would go well .
- Crusty bread is a good choice with a dish of herbed oil by each plate.
The Cookmystic_river1 Bradenton, Florida
The Rating18 people
Beautiful and simply perfect, Joymarie!juels in Clayton loved it
This sounds really good. I'm on a soup kick right now and this one sounds fabulous. Thanks my friend and a high 5.chefmeow in Garland loved it
Great recipeJM. love. it thanks high5momo_55grandma in Mountianview loved it
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