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Sunday, October 7, 2012

Sweet Pepper Soup

We grew a lot of peppers this year. A lot. I remember earlier in the season, someone asked me how many peppers we usually received on each plant. Curious myself, I said I thought maybe four.

Mini-sweets getting all nice and sauteed, before blending
Well, I was wrong! Peppers, both sweet and hot, both king-sized and mini, flourished. We made a quart of hot sauce. We pickled some hot peppers. We froze some sweet peppers. And then we made this delicious soup. I got the idea here, but we changed it up quite a bit. I think our recipe is pretty darn good, and I'm sure we'll make it time and time again. 

Most of the peppers we used are called mini-sweets. We saved some seeds from a bag we had in our CSA box this year. If anyone would like a seed or two, let us know. They're as sweet as candy, but a lot better for you.

We made a bit batch....17 cups to be exact. If you don't want that much, cut the recipe in half. We're taking it for lunches all week long. 

5 medium-sized potatoes
9 cups of sweet peppers
3.5 Tbs. of butter
8 cups of vegetable broth
6 garlic cloves
1/2 cup of half and half
4 cups of diced tomatoes

1. Heat butter in the pan. Saute onions, garlic, potatoes, and peppers until the potatoes begin to brown.
2. Add the tomatoes and broth. Bring to a boil. Reduce heat and simmer until vegetables are tender.
3. Blend in a food processor (or with whatever tool you use) until smooth.
4. Return to pan. Add cream. Mix.

Done! To serve tonight, we added a dollop of sour cream. Enjoy! Super easy! Super healthy, as evidenced here:
Nutrition Facts
Sweet Pepper Soup
Serving Size: 1 serving
Amount Per Serving
Total Fat3.6g
      Saturated Fat1.8g
      Trans Fat0g
      Dietary Fiber3.6g
Vitamin A 65%Vitamin C 285%
Calcium    4%Iron 7%

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