Date: Mon, 16 Aug 93 09:31:18 +0200
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From: mad4@ellis.uchicago.edu (Bill Maddex) Source: Friendly Foods by Bro. Ron Pickarski CREAM OF RED PEPPER SOUP ======================== Ingredients: ------------ 1 tblsp olive oil 1 large red bell pepper, seeded and chopped 1/2 cup onion, chopped 1/4 cup celery, diced 1/2 cup potatoes, diced 1/2 tsp whole rosemary 1/2 tsp whole fennel seed 1/2 tsp Hungarian paprika 1/2 tsp salt 1/8 tsp white pepper 1 1/2 cup soy milk 1/2 cup water 2 tblsp white miso 1/2 cup julienned carrots 2 tsp parsley for garnish Instructions: ------------- In a large saucepan, saute all vegs but carrots in oil w/seasonings about five minutes. Add water and soy milk. Cover and simmer about twenty minutes. Add miso and puree in food processor until smooth. Add carrots and return to pot and cook on med another five minutes. Garnish and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sharon@comlab.ox.ac.uk (Sharon Curtis) ONION AND PEPPER SOUP ===================== (Serves 4) Ingredients: ------------ 1 large onion 3 medium-sized peppers (capsicums, red + yellow + green if you like!) 2 oz butter 3 tblsp tomato puree 1 1/2 pints beef stock salt and pepper Instructions: ------------- Chop onion finely; remove pith and seeds from peppers and cut peppers into thin strips. Melt butter; add onions and peppers and cook gently until soft. (The veg should not be starting to brown at all). Add the stock and bring to the boil. Add tomato puree and salt and pepper to taste, and simmer for a while, until the consistency is to your liking. Let the soup cool a little, then puree some of the soup using a liquidizer (liquidizers don't like hot soups) and then pour the pureed soup back into the pan with the rest and reheat to serve. Freezes nicely. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jgostin@mal-s1.gatech.edu (Jill Gostin) Source: Gourmet ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP =========================================== (Makes about 6 servings) 1. Pepper Soup: --------------- Ingredients: ------------ 6 yellow bell peppers, roasted and chopped coarsely 3 tblsp shallots 1 tsp thyme 1 tblsp unsalted butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- In a heavy saucepan, melt the butter and saute the shallots with the thyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are very soft. Puree in food processor. Pour back in saucepan and whisk in the cream. Add chicken broth to get desired consistency (I added about an extra tablespoon of broth). You can either use it now, or refrigerate and reheat later. 2. Tomato Soup: --------------- Ingredients: ------------ 3 lbs Roma tomatoes 3 cloves garlic 3 tbsp shallots 1 tsp oregano 1 tbsp butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- Quarter tomatoes. Place skin side down in two jelly roll pans. Put garlic cloves in one of the pans, also. Bake at 350 degrees for 45 minutes. Cook shallots and oregano in butter, then add the tomatoes and garlic (removed from cloves and crushed) and the 1.5 cups of chicken broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken broth to get desired consistency (should be same consistency as pepper soup). Either refrigerate or use it now. To Serve: --------- Take two cups and half-way (or more) fill one with pepper soup and the other with tomato soup. From opposite sides of the individual serving bowl, pour the soups in simultaneously. You'll end up with yellow soup in one half of the bowl and red in the other half. Then drizzle the top with some heavy cream that has been beaten with chopped jalapeno and a little garlic (strain it before drizzling). Beautiful, and it tastes great, too! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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