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2012 Cooking Club Week 42: Red Pepper and Orange Soup
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19-10-2012 8:21pm#1Hi All.
A nice, simple (but very tasty) recipe, that goes down well on these cold wintery days... and is actually a really nice, and light soup to have just before Christmas dinner
Also, I just realised my photos are really pathetic, so I'm sorry about that!! lol
Ingredients:
1 Large reg pepper (deseeded and quartered)
1 small yellow/orange Pepper (deseeded and quartered)
(You can use 2 red peppers if you wanted)
500ml Veg stock (2 X Oxo cubes)
100ml Passata
1 Large onion
1 Large orange
1 tsp oregano
1/2 tsp paprika
salt and pepper
1 tbsp Créme Fraíche
Method:
1)Place your deseeded and quartered pepper skin side up onto a tray,
and grill at a medium - hot level. My grill goes 1-5 so I had it at 3. You don't want to burn the pepper, but they will go brown and you do want them to blister! Take them out and move them to a cold plate and let them cool. Once they are cool enough to touch, you need to peel the skin off. If they are blistered, the skin should come away easily enough. It doesn't matter if all the skin doesn't come away, you want as much of it gone as you can get off.
2) chop your grilled pepper as small and fine as you can
3) In a large pot, put your onion in with approx 150ml of the stock.
You want to bring this to the boil so the stock thickens slightly. Add the rest of the stock, and the chopped pepper and bring it to the boil for a few minutes, then reduce the heat.
4) Once it's simmering, remove half of the pepper, onion and stock and blend it with a hand blender, and return to the rest of the mix
5) Add in the passata, oregano, Paprika, Salt and pepper and let it all simmer together for a few minutes.
6) While the rest is simmering away, grate half of your orange so you have approx 1 teaspoon of orange rind, and add to the pot. Stir it up a bit and let it simmer away for 3-4 mins
7) add in the juice of half the orange, and let it simmer away. Leave it for 2-3 minutes and taste... keep adding the juice until you get the orangey/peppery taste that you want. (I used ALL the juice
) Stir it all up, and let it simmer for 10 mins.
8) and Serve with a tbsp of Cremé Fraiche
25
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After seeing the thread about the continuation of the cooking club I thought I must mention that I tried this soup during the week. No pictures unfortunately, because it went down well. I think the peppers I used may have been too small and possibly not roasted for long enough as the skin proved more difficult to remove than expected.
Still, worth it for the lovely orange flavour. Roll on the next batch. Thanks OP 0 -
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Finally tried this a few days ago - wonderfully light soup with the orange giving it a fresh taste. Would be great as a starter / lunch in summer too.
Just had the leftovers with added chili powder - would recommend this too
As for the peppers, I grilled them until the skin went black. There's no harm in this, just keep an eye out. Once black / burnt, the skin is pretty easy to remove. Just be careful that your black fingers don't stain the flesh of the pepper
I liquidised the whole soup as I usually do (preference of the other people in the house). The benefit is that it thickens the soup up just a little bit more.0 -
I made this today. It was lovely, but actually tasted a lot different to how I'd expected it. It only made enough for 2 portions - I'm used to making enough soup to feed an army so it was a bit surprising to see how little was there! But I enjoyed it, and for the calorie conscious amongst us, it was only 126 calories (assuming you use chicken stock and low fat creme fraiche). 0
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