Tag Archives: red pepper soup

Try to have a flashback…

31 May

(I thought I posted this PRIOR to my trip to Chicago, but then I found it saved as a draft today.)


‘Member that roasted red pepper soup I was talking about forever ago?

Well, I thought I would just let you know that it turned out AWESOME!

When I was reheating the soup for dinner, I made my asparagus.

I call it my asparagus, because its the only way I will ever cook asparagus because it is the best and tastiest thing I have ever ingested.  Trust me and peel some garlic.

As soon as the garlic becomes fragrant, I throw in my asparagus and cover it with dill:

I saute the asparagus over a medium-low heat (covered if they are really thick like these guys) and then spritz them with lemon juice right before I take them off the heat.  Effing amazing.

Asparagus and red pepper soup need salmon.  Yummy, thick salmon:

I always buy salmon fillets with the skin still on them because as you can see above, the fatty lining containing things like yummy omega threes and flavor is still intact.

When I broil the fish, those omegas are released into the fish and your absorption of them increases.

I broiled this salmon 10 minutes with the skin side up and about 10 minutes with the skin side down.

(I swear my oven is off, though, so make sure the fish is no longer fleshy inside and flakes easily with a fork.)

It was literally that easy.  Except for the whole red pepper soup explosion thing.

Redecorating With Red Pepper Soup

23 May

Today I was CRAVING vegetables.  Must be the gorgeous weather or my elevated levels of working out, but I needed red pepper soup.  So, I made some!  I made it this afternoon and I reheated it for dinner.

It is super easy, you guys and a really healthy, seasonal side.

First I put 2 cups of wine into a soup pot and heated it over medium heat for just a few minutes.

I know you’re supposed to cook with a wine that you would drink and not some grocery story “cooking wine,” so I headed to the liquor store and somehow ended up leaving with this:

Tell-tale sign of an amateur cook:  I have no idea what it tastes like, what chardonnay tastes like or what the heck Fish Eye is, but it was inexpensive and I liked the label! Whatever, once it started heating up, it smelled amazing.

I quickly added in 1 medium chopped onion, 5 chopped roasted red peppers (I had Reese’s brand in my fridge which were marinated in olive oil and garlic), and 2 cups of chopped celery.

I stirred this constantly for 3 minutes (partly because I’m neurotic and partly because I’m winging most of this stuff).  Then added some garlic:

I let that cook a little longer…hung out….checked out how happy my compost bin looks again now that its not empty…

Not so yum.  But happy, nonetheless.

After I stopped chasing butterflies, I added some tomatoes:

And then some tomato paste:

And 2 cups of chicken broth:

Then it started looking like a soup and not some alcoholic vegetarian treasure pot.

I covered it and brought it to a boil.  Then I let it simmer for around 30 minutes.

Here’s where it gets tricky.  The recipe I was following said to put the soup into a food processor or blender and puree it.

So I did tried.

You see what happened was….

I filled my blender too full.  And it exploded.  I mean exploded everywhere.

Luckily, my iPhone in my WHITE Otterbox was on the other side of the room.  Trust me, there was soup in the toaster, in a Yankee candle, all over the stove, dripping down the cabinets and all over one of the dogs. OBVIOUSLY I’m not going to put my phone in jeopardy to take a photo of this mess.

But eventually, I did get the puree I needed (in more reasonable batches).

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