CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM
Steps:
- Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
- Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
- In a mixing bowl, whisk all ingredients vigorously until light and creamy.
CORN SOUP WITH RED PEPPER SWIRL
Late summer is when corn and ripe peppers collide in the market. A well-seasoned purée of roasted red pepper swirled into this luscious soup makes a dramatic contrast to the corn's sweetness.
Provided by David Tanis
Categories soups and stews, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
- Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
- Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
- Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
- Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
- To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.
YELLOW PEPPER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
- Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
- Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.
Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams
CREAMY CORN SOUP WITH RED BELL PEPPER
Categories Soup/Stew Milk/Cream Blender Pepper Tomato Vegetable Lunch Corn Hot Pepper Fall Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main-course) or 6 (first-course) servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
YELLOW SUMMER SQUASH AND CORN SOUP
Categories Soup/Stew Blender Vegetable Appetizer Quick & Easy High Fiber Corn Squash Summer Jalapeño Yellow Squash Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
- In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO
This makes a beautiful and impressive patterned soup. It is time consuming, however it can be made in advance and reheated in separate pots. Great presentation!! For a more rustic soup, skip the step of the sieve. From Gourmet, March 1993
Provided by Jules127
Categories Peppers
Time 2h30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- To roast peppers:.
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- Make the pepper soup:.
- In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
- Make the tomato soup:.
- Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
- Make the serrano cream:.
- In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
- To serve the soup:.
- For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.
Nutrition Facts : Calories 292.9, Fat 20.1, SaturatedFat 12, Cholesterol 64.5, Sodium 68.6, Carbohydrate 25.9, Fiber 4.6, Sugar 6.3, Protein 7.6
ROASTED YELLOW PEPPER SOUP
We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 cups (2 quarts).
Number Of Ingredients 9
Steps:
- Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
SUPERB YELLOW PEPPER SOUP
I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.
Nutrition Facts :
CORN AND RED BELL PEPPER SOUPS WITH CILANTRO CREME FRAICHE
This soup is a real show stopper- perfect for a dinner party when you want to impress! Both of the soups and the creme fraiche can be made ahead. From a September 1986 issue of Bon Appetit in the "Cooking Class" section. The recipe is from Chef Stephan Pyles of the Routh Street Cafe in Dallas, Texas.
Provided by Leslie in Texas
Categories Corn
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- For Corn Soup:.
- Preheat oven to 375 degrees.
- Roast garlic until tender, about 5 minutes; transfer to medium saucepan.
- Add next 6 ingredients and bring to boil; reduce heat and simmer 10 minutes to blend flavors.
- Transfer to blender and puree thoroughly.
- Strain through fine sieve into saucepan.
- Add cream and simmer until thickened, about 5 minutes.
- Season to taste with salt.
- (Can be prepared 2 days ahead. Cool completely, cover and refrigerate.).
- For Red bell pepper Soup:.
- Combine all ingredients except cream and salt in medium saucepan and bring to a boil; reduce heat and simmer 10 minutes to blend flavors.
- Transfer to blender and puree thoroughly.
- Strain through fine sieve into saucepan.
- Add cream and simmer until thickened,about 5 minutes; season to taste with salt.
- (Can be prepared 2 days ahead. Cool,cover and refrigerate.).
- For Cilantro Creme Fraiche:.
- Bring water to boil in saucepan; add spinach and boil 1 minute.
- Drain; plunge spinach into ice water and let stand 1 minute; drain and squeeze dry.
- Transfer spinach to blender, add cilantro and milk and puree thoroughly.
- Strain mixture through fine sieve into bowl; whisk in creme fraiche.
- Cover and refrigerate until ready to serve.
- (Can be prepared 1 day ahead.).
- To serve;.
- Gently reheat both soups. Simultaneously ladle some each into each bowl.
- Drizzle with creme fraiche and serve immediately.
Nutrition Facts : Calories 622.5, Fat 50.7, SaturatedFat 30.2, Cholesterol 180.3, Sodium 364.2, Carbohydrate 35.9, Fiber 5.4, Sugar 11.7, Protein 11.9
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SWEET CORN-BELL PEPPER SOUP | SOUTHERN LIVING
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Servings 4Total Time 4 hrs 25 minsCategory Soup
- Cut kernels from corn cobs to measure 2 3/4 cups; reserve 1/4 cup of the kernels in a small bowl for serving, and place remaining 2 1/2 cups kernels in a large bowl. Using large holes of a box grater, scrape liquid and remaining pulp from cobs into a small bowl. Discard cobs.
- Melt butter in a medium saucepan over medium-high. Add bell peppers and onion; cook, stirring often, until tender, about 4 minutes. Stir in garlic, salt, black pepper, and the 2 1/2 cups corn kernels; cook, stirring occasionally, until corn is tender-crisp, about 4 minutes. Add corn liquid-pulp mixture and water; let come to a boil. Reduce heat to medium-low; simmer, undisturbed, until vegetables are tender, about 4 minutes.
- Transfer corn mixture to a blender; add oil. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 2 minutes.
- Pour corn mixture through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids. Stir vinegar into strained corn mixture. Cover and chill at least 4 hours or up to 8 hours.
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