Sunday, August 20, 2006
Chilled Yellow Pepper and Garlic Soup
With the temperature soaring to beyond 100 degrees , with no dip in the numbers coming for atleast a week,and even then the weatherman has the nerve to charactarize, 95, as "a cool down". It is "an inconvenient truth", here in Dallas ,that it is HOT!
I love cold soup. Fact is, given the choice, I prefer cold saki, and cold coffee to the more popular serving choice of hot, but give me soup in any of its incarnations.
Today I give you a most refreshing version. Chilled Yellow Pepper and Garlic Soup
you will need:
5 yellow sweet peppers
1 large head of garlic
1 tsp. olive oil
1 large sweet onion ,chopped
1 tbsp. olive oil
2 14 oz. cans of chicken broth
3/4 cup chopped peeled yellow potato
1 tsp. salt
1/2 cup half and half cream
sour cream or plain yogurt for garnish
Halve peppers legnthwise remove stems,seeds,and membranes.Place pepperhalves cut side down, on a foil-lined baking sheet. Peel away the dry outer layers of the skin from garlic. Leave skin and clove intact. Cut off pointed top portion.Place on a small piece of foil and drizzle 1tsp. olive oil.Wrap garlic in foil and add to baking sheet with peppers.Roast these items in 425 oven for 20-25 minutes or until pepper skins are blistered.Let stand 15 minutes ,allowing pepper to cool,gently and slowly pull off the skin in strips and discard skin.Set peppers and garlic aside.
Meanwhile, in large saucepan cook onion in 1 tbsp. of olive oil for 3-4 minutes until tender.Add chicken broth,potato, and salt. Bring to boil, reduce heat,and simmer, covered for 15 minutes. Cool slightly,stir in peppers and squeeze the garlic pulp in, from individual cloves.Allow to cool.
Blend 1/3 of the mixture at a time. Pour into large bowl,cover and chill up to 2 days.Upon serving ,stir in half and half, and garnish.Makes 8 servings.
If your pallete goes to a peppery place,this taste is off the food chain in its yumminess!