green bell pepper soup & sauce

2017-01-23

This is the green counterpart of the Cream of Paprika Soup recipe. The method is the same, but it tastes slightly different, slightly harsher because the green bell peppers are not as sweet.

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:

6 green bell peppers
1 large onion, chopped
olive oil
S&P
optional:
- heavy cream

Pic1: green bell pepper soup

Directions

Pic2: green bell peppers
Pic3: slice
Pic4: stew

Optional:
- Roast and peel the bell peppers. The peel can be bitter.
Remove the core and seeds.
Slice the bell peppers into thin ribbons. (Pic3)
Glaze the onions in some olive oil.
Add the sliced bell peppers and stew until nearly soft. (Pic4)

Pic5: ready, go
Pic6: done
Pic7: served with cream

Add 2 qts. water, S&P to taste.
Bring to a boil. Reduce heat and simmer 30 minutes.
If the peppers weren’t peeled beforehand, strain to remove the bitter peels.
Use a stick or cup blender to puree part or all of the bell peppers. (Pic5+6)
Return to the pot. Simmer 10 more minutes.
Adjust seasoning.
Serve and enjoy.
Optional:
- Add 1 tbsp. heavy cream to each bowl. (Pic7)

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

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