Recipe: Roasted Red Pepper Soup

When is the last time you ate soup with your hands?

First, get out a spoon. This soup is good and we know you won’t want to wait.
Second, remember the resolution to prepare healthier meals for you and your family in 2012?
Third, continue this mission with pride and joy. Repeat as necessary.

This yummy, healthy (and beautiful) Roasted Red Pepper Soup is sure to keep you on track. We like that it’s low fat, low carb, low sodium and full of fantastic flavor. This is great for a family dinner and pairs wonderfully with salad, crostini, quinoa muffin and just about anything else! We recommend doubling the recipe so you can have this as a healthy option in your fridge…ready to go. It will heat up easily and is great as a lunch or snack. Plus, it’s loaded with vitamin C…sure to ward off those winter blues. Now, got spoon in hand?

 

Villeroy & Boch Roasted Red Pepper Soup

Shown: Home Elements Soup Cup & Oversized Saucer

 

Recipe: Roasted Red Pepper Soup

Ingredients
• 3 lbs. red bell peppers, halved and cleaned (8-10)
• 5 cloves garlic, in peel
• 2 cups chopped onion
• 2 Tb. olive oil
• 2 large sprigs fresh thyme (1 Tb. leaves)
• 2 bay leaves
• 4 cups chicken stock (or vegetable broth)
• 1 tsp. hot sauce
• ½ tsp. salt
• ½ tsp. ground pepper
• 1-2 Tb. rice vinegar

Instructions
1. Half the peppers and remove all seeds and membranes. Press them flat with your hand and lay them on a foil lined, rimmed baking sheet. Place the garlic cloves on the baking sheet.
2. Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.
3. Once the skin has blackened, remove from the oven and place in a large zip bag to steam. (10 minutes)
4. Preheat a large pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.
5. Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot.
6. Then peel the charred skin off each pepper half and place it in the pot.
7. Reduce the heat, cover and cook another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a blender, BE SURE TO remove the plug on the lid and cover with a kitchen towel—this with allow the heat to vent without a big mess!
8. Add the vinegar and salt again if needed.
9. Serve with extra thyme leaves.
10. (optional) Thin out a little plain Greek yogurt with milk to make a fancy swirl on top.

Preparation time: 25 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
Recipe provided by A Spicy Perspective

Recipe: Light and Creamy Asparagus Soup

It’s asparagus season and we can’t get enough. This flavorful spring treat is healthy, abundant in all the farm stands and nicely priced. There are so many ways to enjoy…from simple to sophisticated. This creamy soup falls somewhere in the middle…great for guests, great for the family. Note: This is not “cream of” asparagus…it is a light and creamy soup that will help us all get ready for summer. Enjoy!

Having a soup party? Try the Flow Amuse Buche bowls.

 

Light and Creamy Asparagus Soup
2 Tb. Macadamia Nut Oil (or butter)
1 small onion, chopped
2 lbs. asparagus (2 bunches)
6 cups chicken stocks
14 oz. can white beans, drained
1/3 cup yogurt
1-3 pinches of cayenne
1 lemon
3-4 slices of bacon, chopped

In a large pot, warm the oil/butter over medium heat. Add the chopped onion and sauté for 2-3 minutes.

Cut the tops off the asparagus and reserve for garnish. Cut the rough ends off the bottom.

Chop the rest of the asparagus into short segments and add to the pot.

Sauté asparagus for another 3-5 minutes–until the asparagus in bright in color and tender. Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.

Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again.

Salt and pepper to taste, and add a squeeze of lemon.

Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Sauté for 1-2 minutes.

Drain and garnish the soup with the bacon and asparagus.

Serves 4-6.

Recipe deliciously provided by Sommer Collier from A Spicy Perspective