Soup Swap: Bodil’s Ruby Red Pepper Soup

By Veronique Christensen — Wednesday, December 20th, 2006

redsoup

My mother-in-law came through with a great recipe for the soup swap:

A few years ago I discovered an easy way to get through life with a fairly good conscience – only as regards the food I serve to those around me. The problem was that I DETEST most vegetables as they usually are prepared – boiled, steamed or fried.

So, I discovered vegetable blender soups. In the summer I usually serve it cold. Here are some suggestions.

Red pepper soup

Cut up one red bell pepper for each person. In olive oil, gently simmer a chopped onion and a couple of cloves of garlic, add the chopped peppers, cover with water, or chicken stock, and cook till tender. If it seems a little sweet, add a small amount of tomato juice. Blend, and season with your favorite spices. I find that a Little bit of curry and Cayenne pepper tastes really good in most blender soups. Serve with a dollop of creme fraiche and a basil leaf for decoration. The colour of this soup will kill you.

I added some beets to pump up the red, and seasoned with salt, pepper, corriander, and a bit of Tabasco. I thought it was delicious. The kids… not so much. I’m glad to have a new recipe for more mature palates — Miss M informs me often that the reason I like stuff that she doesn’t is ’cause my taste buds are shot.

If you have a recipe to share, I’d be thrilled to try it out with my family :-)

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2 Responses to “Soup Swap: Bodil’s Ruby Red Pepper Soup”

  1. Sounds good. In the winter here we never get fresh red peppers except at outrageous expense, but Trader Joes has bags of frozen ones that might do well in soup.
    The other night Deb made a black bean soup that was yummy, I’ll try to get that recipe online.

  2. Eve Oppenheim (Cl. of 75) says:

    Pecan Pie
    (A tried and true recipe, which we have been gobbling since 1995!)
    3 eggs
    1 cup maple syrup
    1/2 c. sugar
    1/2 tsp. salt
    3 tbsp. melted butter
    1 tsp. vanilla essence
    1 c. chopped pecan nuts
    12-16 whole pecan nuts
    1 partly baked pie shell
    Beat eggs and add maple syrup, sugar, salt, butter, vanilla and chopped nuts.
    Pour into pie shell and decorate with whole nuts.
    Bake at 320 deg. F. (160 deg. C.) for 45-50 minutes, or longer, if necessary.
    My sister couldn’t find corn syrup in the UK, where she lives, so she dug up this recipe for their Thanksgiving meal.

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