We need some color up in this place! I just realized the last 3 posts were brown food. Sure it taste great but at any minute a small English child is likely to approach with an empty bowl begging for more of our brown gruel. At which point I will be completely offended and forced to sell the little miscreant to the nearest chimney sweep! Excellent plan, as long as that Mr. Sowerberry doesn't snatch him up first.
Wait…what? Huh…What happened? What were we talking about? Sorry, nineteenth century novelists really get me sometimes.
Ah yes we need some color. Here is a little “Twist” on roasted red pepper soup. This one has a potato in it!
-Shelly
Ingredients
2 Tablespoons extra-virgin olive oil
4 cloves of garlic, minced
1 small onion chopped
1 Yukon gold potato chopped
4 cups vegetable stock
1/2 cup sour cream
2 large roasted red peppers ( roast in your oven or over your gas stove, but be careful)
1 Tablespoon fresh basil chopped,
few sprigs of Rosemary if you like
Saute the garlic, onion and potato in in olive oil until you get a nice color and some caramelizing action. Add your herbs then the vegetable stock and cook about 30 minutes. Make sure the potatoes are soft. Slice up your peppers and toss them in. Puree soup in a blender then return to the stove, add your sour cream and let simmer for 10 more minuets. Season with salt and pepper.
For the bread, slice a french baguette and brush with a little olive oil and sprinkle with Italian season.
Comments