Roasted Red Pepper Soup

Image

Once in a blue moon the man of the house decides to make dinner.  Last week the mood struck him so he decided to make Roasted Red Pepper soup (it may have been my mother nagging him to make it and not the mood really 🙂 )

So here is the step by step pictures and the recipe follows.  This can be served hot (how we like it) or chilled.  Either way it’s a great soup for a dinner party as it’s super EASY and impressive!!  It’s rich, creamy and full of flavor!!

Image

roasted peppers

Image

cooled slightly and peeled

Image

pepper, leeks, broth brought to simmer

Image

puree in blender in batches if need be

Image

return to pan and add remaining ingredients

Image

last sprinkle of pepper

Image

simmered 15 minutes and served

Roasted Red Pepper Soup

½ cup butter

4 cups chopped leeks

4 red peppers

1 ½ cups chicken broth

3 cups buttermilk

1 tsp salt

¼ tsp white pepper

1/8 tsp cayenne

 

Melt butter and cook leeks on medium heat until soft and tender (approx. 6 minutes)

Add roasted Red Pepper and chicken broth and bring to simmer

Remove from heat and puree in blender (or immersion blender)

Return to pan and add buttermilk, salt, white pepper & cayenne and stir to combine

Bring to simmer and simmer about 15 minutes

Serve hot with a dab of sour cream or chill and serve cool

**to make roasted peppers**   Preheat oven to 400 degrees

Wash and dry 4 red peppers and lay them on their side on a foil lined baking sheet so the stems are facing to the side not upright

Bake for 20 minutes and then flip about ¼ way and bake another 20 minutes until the skins are charred and the pepper is deflated a bit

Cool and peel the skins off and discard

(you can broil them about 8 inches from top broiler also but you will need to watch them and turn them a few extra times until charred all the way around and the pepper is soft. It is quicker but requires more watch time)

Stuffed Cabbage Soup

Image

My daughter (11 year old) asked me last night at 8:30 p.m. if she could make a snack while her dad and I went to feed the animals for the night.  I said she could but no candy or sweets.  I came in the house about an hour later and this is what she had made:

Image Image

She boiled a small head of cabbage!!  This is not what I was expecting!  So the fridge is full with Easter lunch preparations and I did not want to store the cabbage until Monday so I decided to make stuffed cabbage soup for dinner.  I do NOT like to waste anything and knowing she boiled the cabbage in water, that is such a great way to start a stock. 

Image

I have never made cabbage soup the same way as the last one.  It’s always a “hodge podge”.  Today I used:

1 lb ground beef

small head of cabbage

1 3/4 cups left over plain jasmine rice from a few nights ago

14.5 oz can tomato sauce

1 can tomato paste (small)

small onion chopped

5 cloves of garlic chopped

2 parsnips peeled and diced

1 can white beans drained

two pinches of red pepper flakes

1 tablespoon garlic powder

1 tablespoon ground black pepper

4 cups of stock (water that cabbage was boiled in)

2 cups of water added to the stock with 2 chicken bouillon cubes

Put the 6 cups of liquid into stock pot

add the bouillon cubes, parsnips, cut up cooked cabbage, tomato sauce/paste, beans, garlic powder, pepper, red pepper flakes

In a frying pan, boil, rinse and brown the ground beef adding the garlic and onion about 1/2 way through the browning process

Once browned add that to the stockpot and let it simmer for about 30 minutes

Right before serving add the cooked rice.

Image Image

Image

I had made a loaf of homemade wheat bread yesterday so we had this soup with bread for dinner.  It was fabulous and so good for you with all the great ingredients!!

Even though at first I was mad she decided to boil cabbage for a “snack”, how could I say anything as that is such a healthy choice and it gave us a great dinner for tonight!!!