by Sagegreen
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Expand3-4 cups broth made from red peppers, herbs, tomatoes, carrot, and onion Ask a question about this ingredient
bouquet garni of thyme, parsley, basil, sage or similar herbs Ask a question about this ingredient
1 cardamom pod Ask a question about this ingredient
2 teaspoons pink or kosher salt, to taste Ask a question about this ingredient
1/2-3/4 cup pureed red peppers (and you could include some tomato carrot and onion, too, in this mix, if desired) Ask a question about this ingredient
1 tablespoon sweet or smoked paprika (Hungarian preferred) Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
1 tablespoon clarified butter/ghee, or high grade unsalted regular butter Ask a question about this ingredient
1/2 cup semolina Ask a question about this ingredient
3 tablespoons EVOO Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1 egg Ask a question about this ingredient
splash of white wine, optional Ask a question about this ingredient
splash of vodka, optional Ask a question about this ingredient
2-3 fire roasted peppers, cut into slivers Ask a question about this ingredient
2 tablespoons Korean bell pepper threads, shilgochu, optional Ask a question about this ingredient
fresh herbs or capers for garnish, optional Ask a question about this ingredient
sprinkle of paprika for garnish Ask a question about this ingredient
additional EVOO for drizzle Ask a question about this ingredient
Start by making a 4 pints of great vegetable broth which includes filtered water, at least 2 sweet de-seeded red peppers, at least 1 tomato, 1 carrot, 1 onion, and the salt. Add a bouquet garni of thyme, sage, basil, and parsley to the broth. I use plain dental floss to tie the herbs together, but string works well. Add a cardamom pod, too. You can use all your saved vegetable ends to make this broth. Do include one fire roasted pepper into this broth as well as one uncooked sweet red pepper for depth of flavor. Give the broth at least an hour to simmer. Strain the broth and save any good pepper bits from which you can make your puree. Have about 4 cups of strained great broth in the end. From this, salvage about 1/2-3/4 cup of cooked red pepper (and a few other choice vegetables with a bit of tomato, carrot and onion)and puree. You can add a few tablespoons of broth into the mix to facilitate the puree if helpful. I used a blender.
Ask a question about this stepHeat ghee (if you have it) or unsalted high grade butter in a large sauté pan; add the paprika and cumin stirring constantly. Next add 3 tbl. of oil and heat for one minute. Add the semolina, stirring constantly for a few minutes. Add the pepper puree mixture into the semolina and continue stirring for a few minutes.
Ask a question about this stepNext add 3-4 cups of strained broth and simmer over low heat for about 10 minutes. If you are really pressed for time, you can select the best quality vegetable (or even chicken) broth you can find.
Ask a question about this stepBeat the egg with the milk. Take 1 or 2 tbsp of the simmering soup from the pot and add it to this mixture to temper. Then add this tempered mix to the soup, whisk in, and continue to simmer for another 5 minutes or so. Add wine and or vodka at this point if desired in the final cooking minutes. If you have stirred continuously this soup should be very smooth. However, if you find a few clumps of the semolina along the way, they just add a bit more texture, not to worry.
Ask a question about this stepTo serve this soup, ladle into the dishes. Arrange a cut fire roasted pepper on top with bell pepper threads, if you like. Drizzle EVOO on top. Garnish with fresh herb or capers and paprika. You can enjoy this soup warm or even cool. Serve with artisan bread! I really hope you make this and enjoy it.
Ask a question about this stepThanks, DInah, for your kind comment and the tip about the peppers! Your process sounds wonderful.
I am sorry, I forgot to mention that we do core them before charring. Every now and then there would be an unwanted guest in one.
This looks georgous. Where to you get those Korean bell pepper threads? They are lovely!
Thanks. I have made two batches this week already! I love this soup. The bell pepper threads are completely optional, but I ordered these online from Savory Spice at:
http://www.savoryspiceshop.com/
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Your recipes seem to have a soul. I like this idea of yours. At the end of the summer season when the red peppers are at their best, we get a larger amount, char them, sweat them in a pot with a lid and after peeling them freeze them in bags 7-10 in each, for the winter. I usually clean the seeds whenever I slit them open after defrosting. The ice that forms from their natural juices helps clean out any left over charred bits, but I never wash them in water because that seems to rob the best of their taste. I think they will work great for this.