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     KQ Roasted Red Pepper Soup

   



Above: KQ Roasted Red Pepper Soup is served with a dollop of sour cream.

 

Ingredients
8-10 red bell peppers
1 red onion
2 cloves garlic
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons tomato paste
1 tablespoon flour
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons dry sherry
1/2 cup heavy cream
1 bay leaf

sour cream for garnish (optional)

Utensils and Supplies
large enameled cast iron pot with lid
blender
ladle
spatula
chef knife
cutting board
baking sheet
aluminum foil
large glass bowl
plastic cling wrap
small bowls
garlic press
whisk
measuring cups
measuring spoons


Above: Red bell peppers used for this recipe.


Above: Begin by preparing the peppers.  Cut off the top and bottom of each pepper.



Above: Take out the membrane and seeds from the center of the peppers.



Above: Be sure to remove all of the seeds and membrane from the interior of the pepper.



Above: Cut the flesh of each pepper into two pieces.



Above: Line a baking sheet with foil.  Place half of the pepper sections, skin side up, on the baking sheet.


Above: Place the baking sheet on a rack towards the top of the oven and broil for 10-12 minutes.



Above: When the pepper skins are blackened, remove the baking sheet from the oven.


Above: Immediately remove the peppers from the baking sheet and place in a glass bowl.


Above: Cover the bowl with plastic wrap to trap steam.  Let the peppers sit for about 10 minutes.  This will help make
it easier to remove the skins.  Repeat the roasting process for the remainder of the peppers.



Above: Chop the onion into a fine dice.


Above: Place the onion in a bowl and set aside.


Above: Carefully peel the skins off each segment of pepper.


Above: Place the peeled peppers on a cutting board.



Above: Cut the peppers into 1 to 1 1/2 inch pieces.



Above: Peel the garlic and run it through a garlic press.


Above: Add olive oil to the soup pot placed over medium-low heat.


Above:  Add the onions and saute until the onions are softened, (8-10 minutes).


Above: Once the onions have softened, add the garlic to the center of the pot.  Cook the garlic just until it becomes fragrant, (about 2 minutes).


Above: Add cumin and paprika.



Above: Cook until spices are browned.



Above: Add the tomato paste and stir in.


Above: Add the flour and stir.



Above: Pour the broth into the pot slowly while whisking.


Above: Add bay leaf.



Above: Add the peppers to the pot.


Above: Stir the ingredients together and heat until warmed through but not boiling, (about 10 minutes).



Above: Set up blender.  Remove bay leaf from soup pot and discard.  Carefully ladle half of the soup from the pot
to the blender.



Above: Place the lid on the blender securely, cover with a towel held in place by one hand.  Blend the soup thoroughly
on medium-high speed until very smooth.


Above: Place the blended soup in a large measuring cup with a handle, (using a container with a handle makes it safer
to pour hot liquid).  Blend the remaining soup and add all of the blended soup back to the pot over medium-low heat.


Above: Measure heavy cream.



Above: Stir the cream into the soup.


Above: Pour in the sherry.



Above: Add salt and pepper and stir well.


Above: Heat the soup over medium-low heat for five more minutes and serve.  Soup can be stored in an airtight container
placed in the refrigerator and easily reheated in the microwave oven.



Above:  The KQ Roasted Red Pepper Soup is served with a dollop of sour cream as a cooling element.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ ROASTED RED PEPPER SOUP

Ingredients
8-10 red bell peppers
1 red onion
2 cloves garlic
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons tomato paste
1 tablespoon flour
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons dry sherry
1/2 cup heavy cream
1 bay leaf

sour cream for garnish (optional)

Utensils and Supplies
large enameled cast iron pot with lid
blender
ladle
spatula
chef knife
cutting board
baking sheet
aluminum foil
large glass bowl
plastic cling wrap
small bowls
garlic press
whisk
measuring cups
measuring spoons

Begin by preparing the peppers.  Cut off the top and bottom of each pepper.  Take out the membrane and seeds
from the center of the peppers.  Cut the flesh of each pepper into two pieces.  Line a baking sheet with foil.  Place
half of the pepper sections, skin side up, on the baking sheet.  Place the baking sheet on a rack towards the top
of the oven and broil for 10-12 minutes.  When the pepper skins are blackened, remove the baking sheet from the
oven.  Immediately remove the peppers from the baking sheet and place in a glass bowl.  Cover the bowl with
plastic wrap to trap steam.  Let the peppers sit for about 10 minutes.  This will help make it easier to remove the
skins.  Repeat the roasting process for the remainder of the peppers.  Chop the onion into a fine dice.  Place the
onion in a bowl and set aside.  Carefully peel the skins off each segment of pepper.  Place the peeled peppers
on a cutting board.  Cut the peppers into 1 to 1 1/2 inch pieces.  Peel the garlic and run it through a garlic press.
Add olive oil to the soup pot placed over medium-low heat.  Add the onions and saute until the onions are softened,
(8-10 minutes).  Once the onions have softened, add the garlic to the center of the pot.  Cook the garlic just until
it becomes fragrant, (about 2 minutes).  Add cumin and paprika.  Cook until spices are browned.  Add the tomato
paste and stir in.  Add the flour and stir.  Pour the broth into the pot slowly while whisking.  Add bay leaf.  Add the
peppers to the pot.  Stir the ingredients together and heat until warmed through but not boiling, (about 10 minutes).
Set up blender.  Remove bay leaf from soup pot and discard.  Carefully ladle half of the soup from the pot to the
blender.  Place the lid on the blender securely, cover with a towel held in place by one hand.  Blend the soup
thoroughly on medium-high speed until very smooth.  Place the blended soup in a large measuring cup with a handle,
(using a container with a handle makes it safer to pour hot liquid).  Blend the remaining soup and add all of the
blended soup back to the pot over medium-low heat.  Measure heavy cream.  Stir the cream into the soup.  Pour in
the sherry.  Add salt and pepper and stir well.  Heat the soup over medium-low heat for five more minutes and serve.
Soup can be stored in an airtight container placed in the refrigerator and easily reheated in the microwave oven.
Garnish with a dollop of sour cream if desired.


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