Mixed Bell Pepper Soup, sauce

2017-04-04

This is another variation of Cream of Paprika Soup recipe, this time with mixed-color bell peppers. The yellow and orange bell peppers are considerably sweeter than the red ones, which in turn are sweeter than the greens.

I used a slightly different method this time. All the solids have been strained out to leave only the thin broth. You don't have to do it that way. If you prefer the creamed version, just leave that in.

Do not add as much water, or simmer this down to a thick sauce to concentrate the flavor and get bell pepper sauce.

INGREDIENTS

This is what you need for 4 servings:

2 lbs. colored bell peppers
red, orange, yellow
1 sweet yellow onion, chopped small
S&P
optional:
- paprika powder

Pic1: mixed bell pepper soup with crackers

Directions

Pic2: stew
Pic3: strain
Pic4: thin liquid only

Optional:
- Roast and peel the bell peppers.
Glaze the onions in some olive oil.
Add the sliced bell peppers and stew until nearly soft.
Add 2 qts water, S&P to taste.
Bring to a boil and simmer 10 minutes.
Use a stick blender to puree all the bell peppers. (Pic3)
Use a food mill or strain to remove the solids from the soup.
Only a thin liquid will remain.
Serve and enjoy.
Optional:
- Add 1 tbsp. heavy cream to each bowl.
- Add crackers or bread to the soup. (Pic1)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org