Tuesday, November 2, 2010

Since we are taking a break for a few weeks and not doing any major demo/construction work we have been doing a lot of Fall cooking in our new Kitchen (We know, we must show the final product of the kitchen.. soon... we promise) 

This is one of Chris' Favorite Fall dishes and we never have left overs but when we do we freeze it!

Roasted Pepper Soup

4 bell peppers
2 large garlic cloves
3 1/2 cups vegetable broth
2 cups green beans cut into 1/2" lengths
1 cup canned diced tomatos
1/4 cup brown rice cooked
1 tablespoon red wine vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
1/8 teaspoon cayenne pepper
Pinch of saffron

1. Preheat the broiler. Line baking sheet with foil. Place peppers and garlic on the foil. Roast turning as needed, until peppers are evenly blistered and lightly charred on all sides and garlic is deep brown. Set aside and allow to cool.

2. Peel and seed peppers over a bowl saving the juices. Chop peppers and place in medium saucepan. Peel and smash the garlic; add to the peppers.

3. Strain pepper juices into saucepan. Add the broth and green beans,tomatoes, rice, vinegar, brown sugar, paprika, cayenne and saffron to boil. Reduce and simmer until beans are tender.


No comments:

Post a Comment