Grilled Green Pepper and Tomato Soup

Many of my dishes are made over a couple of days. I like to build flavour and smartly use up all of the ingredients I have planned in our meals over the week. This soup is a perfect example of time management and menu planning. I don't just throw things in a pot. I want a specific result when I cook. This Soup is all about a smokey  South Western flavour.

As mentioned in previous posts, I share with my neighbours and they share with me. I was given 4 VERY large Green Peppers from one neighbour and several dozen Onion Chives. As it is now Fall, corn and tomatoes are ripe, ready and easy to find in your local farmers market, at the grocery store, or, in my case, in my garden. I had many ingredients on hand and planned this hearty and flavourful soup out over a 3 day period.




For menu planning, my husband has been making dinners on the barbecue for a couple of days. I asked him to grill the Green Peppers and a couple of red ones, while he was barbecuing. One of the red peppers I was to use for his lunch during the week. Roasted Red Peppers have an amazing flavour. After they have been grilled and the skin has been removed, they are a wonderful ingredient to add to salads, sandwiches or as a side dish on their own.

I usually have a soup stock on the go, however, I made this stock from scratch so it would carry the flavours of the grilled peppers  as well as corn right into the broth. To make this broth, You will need a Food Process or an Immersion Blender.

I was finishing the soup and I had a visitor,  a large portion went home with her after she taste tested it. It was very well received. After her first taste and response, I was happy to send it home with her for her to share with the family.  No pictures of the final plate this time, but I'll update with a picture the next time I make it.

You can make this entire Soup in one day if you wish, but as mentioned I was fitting it in with menu plan and bring it to a boil each day as I added new ingredients. I do highly recommend leaving the peppers to soak in water for at least 12 hours.

Ingredients

4 Quarts of Water
1 Cup of Dry Red Wine*
1 Cob of Corn,
4 Large Tomatoes, Skinned, Seeds in
4 Large Green Peppers
1 Red Pepper
1/2 Yellow Pepper *Not Grilled*
1/2 Cauliflower
4 Large Carrots
5 Onion Chives
1 Yellow Onion
4 Stalks of Celery
3 Cloves of Garlic
1 TBSP Horseradish
2 TBSPS Olive Oil
2 TBSPS Basil
1 TSPS Oregano
1 TSP  Tarragon
1 TSP Smoked Paprika
1 TSPS Black Pepper
1 TSP Sea Salt
1/4 Cup Sorrel (Sour Grass)
2 TBSPS Red Wine Vinegar

Grill The Green and Red Peppers, or roast them uncovered in the oven at 350 F until the skins blackened.

Reference for Grilling, Preparing Roasted Peppers and Tomatoes





Smokey Soup Stock Base

Soak the Grilled Green and Red Peppers in 1 quart of water, preferably overnight, skins still on.

Remove the skins on the second day, add the water they were  soaking in into a large the pot.

Add 1 more Quart of water and 1 cup of wine in. Bring to a boil

Prepare and clean your fresh vegetables. You want approximately 1 inch cuts / cubes for adding to the soup 1 hour prior to finishing. You will use the ends of the vegetables to help add in flavour to this broth. Sauté your Garlic (Finely Diced) in Olive Oil.

Add the  pepper skins to the water with the tops of the Carrots, the ends of your Onion (roots and skin removed), Corn Cob, Ends of the Peppers, ends of the celery, Cauliflower ends or leaves, 3 of the Onion Chives, Horseradish and Sorrel. Bring the contents to a boil and let the wine evaporate. Approximately half of the liquid should evaporate.

Let the contents Cool for an hour or overnight, covered in the fridge.

Strain using a colander and cheese cloth.

Add 1 quart of Water, Spices, Tomatoes, half of your Celery, 1/2 of the Onion, Return the ingredients to a boil until reduced by half. Let the Stock cool.

Use a Food Process or an Immersion Blender. Blend the contents until smooth. (I left it overnight again).

Sauté the remaining Onion in Olive Oil.

Add 1 more quart of Water, the remaining Onion, Carrots, Yellow Pepper (please note these are not grilled), Cauliflower and Celery. Let the stock come back to a boil. Cover and reduce to a medium heat.

When the Carrots are starting to get soft, add the Red Wine Vinegar, Onion, grilled Green and Red Peppers (Diced), Diced Onion Chive. Allow to cook on medium heat for 1/2 an hour. Add more water if required.

I was exceptionally happy with these results, and this served up a total of 12 portions once completed.

I had made a variation of Tea Biscuits and added Cheese and Chive to this original recipe. Again, no pictures of a finished plate today, but I'm glad I started blogging. I can now replicate this and have more when I'm ready.

We are having Beef Ribs tonight. I'll post on the process we use soon. I make a soup broth from the process and will likely wind up with either a Beef and Barely Soup or a Tomato Based one. It just depends on my mood and what I am doing next.

Have a wonderful weekend!

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