Yellow Pepper Soup With Fresh Tomato Salsa
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
For Soup
- 4 large yellow bell peppers
- 1 tablespoon butter
- 1 onion, diced
- 1 garlic clove, minced
- 2 cups chicken stock
- 1 large carrot, sliced
- 1 small banana peppers or 1 small jalapeno pepper, seeded
- 1⁄4 teaspoon saffron thread, crumbled
- 1 cup half-and-half
-
For Fresh Salsa Topping
- 3 -4 plum tomatoes, seeded and diced
- 1⁄4 cup finely diced sweet onion (such as vidalia)
- 1 garlic clove, minced
- 1 small jalapenos or 1/4 teaspoon hot pepper sauce
- 1 tablespoon chopped fresh cilantro
- 1⁄8 teaspoon salt
- 2 teaspoons lime juice
directions
- If serving soup right away, make salsa topping. If you are freezing soup, make salsa the day of serving.
-
To make salsa:
- In a medium bowl, stir together tomatoes, onion, garlic, hot pepper, cilantro, half of the lime juice and salt. Let stand at room temperature for 30 minutes.
- Taste, and if desired, add remaining lime juice. This will keep refrigerated for up to one day.
-
To make soup:
- Wash yellow peppers. Core, seed and split in half. With your hand flatten peppers slightly to they will lay on the grill nicely.
- Preheat grill or broiler. Roast peppers for about 15 minutes or until skins are charred black.
- Remove from heat and place in a paper bag. Seat bag and let sit for 10 minutes.
- Remove from bag and skins should slide right off.
- In a large saucepan, melt butter over medium heat. Add onion and garlic and cook for 5 minutes. Stir in stock, carrot, roasted bell peppers and banana pepper. Crumble in saffron.
- Bring to a boil, reduce heat and simmer, covered, for 20 minutes or until vegetable are very tender.
- Puree, in batches, in a food processor or blender.
- If freezing: cool and ladle into freezer containers. Seal and label. Freeze for up to 4 months.
-
To Serve:
- Thaw in fridge.
- When ready to serve, stir in 1/2 & 1/2 cream. Taste for seasoning.
- Ladle into chilled bowls and garnish with a spoonful of Fresh Tomato Salsa.
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RECIPE SUBMITTED BY
JillAZ
Cave Creek, 0
<p>My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins. I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and enjoy reading them. <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a></p>