Monday, July 3, 2017
I love soup. This sweet, red pepper soup is going to be one of my favorites. I'd serve this elegant soup to company but it is so quick and easy to make that I'll be making it often for my wife.
Dice one, large shallot and fry in a medium sized pot until the shallot pieces begin to show transparency. Don't burn. This may take five minutes.
When the shallot is done, add two, diced, sweet, red peppers and continue to fry all for another five minutes. Add just enough milk to cover the peppers. Simmer for about fifteen minutes. The peppers should be soft but not mushy.
Using an immersion blender mix all to a thick but smooth consistency. Add one Tbsp of potato flakes and two Tbsp of grated Parmesan cheese. Add salt and pepper to taste. Optional: I added a pinch of dried, hot pepper flakes. I liked the kick of heat but, as I said, this is optional. Stir all until well mixed.
Serve and garnish with a few dollops of low fat sour cream. I also added a sprinkle of hot pepper flakes and a twist of freshly ground pepper. My wife added a little Parmesan cheese instead. Both approaches yielded great looking and great tasting soup.
By the way, I used one percent milk but one with more fat would probably make a thicker, creamer soup but such a soup would not meet the demands of my heart-healthy diet.
1 large, diced shallot
2 diced sweet, red peppers
2 Tbsp good olive oil
1% milk to cover peppers fried in olive oil in medium sized pot
1 Tbsp dried potato flakes
2 Tbsp grated Parmesan cheese
A good pinch of dried, hot pepper flakes
Salt and pepper to taste
Grated Parmesan cheese and dried, hot pepper flakes available to diners for adding if desired.
A little low fat sour cream to garnish