Smoked Paprika And Red Bell Pepper Soup Food

RED LENTIL SOUP WITH SMOKED PAPRIKA

Steps:

• Heat the oil in a large heavy pot over medium heat, and add the onion, celery, carrots, and bell pepper. Reduce the heat, season with salt and pepper, and sauté, stirring frequently, for about 5 minutes, until wilted and starting to color. Add both paprikas and the cumin, and briefly toast until fragrant. Deglaze the pan with the wine, and once it has bubbled away, add the tomatoes, season again with salt, and stir well. Cook until most of the tomato juices have reduced, about 3 minutes.
• Add the lentils, 2 1/2 quarts water, the saffron, and the sugar. Bring to a simmer and cook over medium-low heat until the lentils are completely tender, 10 to 15 minutes.
• Give the soup a few pulses with an immersion blender to create a creamy but still chunky texture. Add the lemon juice and check the seasoning. Serve with a dollop of yogurt and herb leaves.

SMOKED PAPRIKA AND RED BELL PEPPER SOUP

Steps:

• Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
• Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
• Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
• Cook the onions, garlic and chillies until soft, but not brown.
• Add the paprika and cook for 1 more minute.
• Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
• Remove the herb sprigs.
• Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
• Serve hot with garlic bread, or cold garnished with guacomale.