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Yellow pepper soup
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I think that I posted this under the recipe folder but it is so damn good it deserves front page. And no you can't use any other color pepper.
Yellow Pepper Soup
1 onion -- chopped
1 celery stalk -- chopped
1 carrot -- chopped
2 garlic cloves -- chopped
2 T olive oil
1 1/2 lb YELLOW peppers --
3/4 lb potatoes -- cut into chunks
3 cups chicken stock
1 tbl salt
1 chipotle pepper (canned)
parmesan and extra virgin olive oil for garnish
Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes). Bring stock to a boil.
Add peppers, potatoes, salt, chipotle and boiling stock. Simmer for 20 minutes or until potatoes are soft. Puree in food processor or use an emersion blender. Serve in bowls with a sprinkle of parmesan and EV olive oil.
Options: run through a fine food mill instead of food processor (removes all skins)...Can garnish with blanched asparagus tips floating on top
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(post #58205, reply #1 of 30)
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I've never used the yellow peppers before. How do they compare to red peppers? I can't handle green bell peppers anymore. Too "unripe" tasting and I get a uncomfortable reaction to them. I actually planted a "RED" bell pepper this year. Is suppose to produce RED bell peppers not green ones that turn red. We'll see.
(post #58205, reply #2 of 30)
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Yellow peppers are milder, sweeter. Don't have that "raw" taste you are talking about with the greens. They are also much more expensive than the greens.
(post #58205, reply #3 of 30)
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I never use green but quite frankly, I can't tell the difference between the yellow, red and orange ones. Why only yellow, MC?
(post #58205, reply #4 of 30)
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Taste, color and cuz it wouldn't be yellow pepper soup.
(post #58205, reply #5 of 30)
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I think orange and yellow taste the same. Less sweet than the red.
(post #58205, reply #6 of 30)
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C, I think the Holland yellows and orange are much sweeter than the local ones. Just a matter of preference.
BTW, which Dim Sum place are you visiting? Went to Li Wah during summer school to get a Chinese tasting for my students. Couldn't get the order straight and had to take one of my kids to interpret!
(post #58205, reply #7 of 30)
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That's where I was thinking of taking them. I figured we'd just point at stuff.
(post #58205, reply #8 of 30)
Where do I find the Chipotle canned peppers? I tried Publix, no luck, can I substitute a dried one? I know that they are hot and give a lot of flavor to the soup, so I don't want to leave them out, and un sure of what to substitute.
(post #58205, reply #9 of 30)
I can't believe Publix didn't have them. Did you ask?
Not One More Day! Not One More Dime! Not One More Life! Not One More Lie!
(post #58205, reply #11 of 30)
Yes, three different people, and one of them was an assistant manager. He said that they have them dried!
(post #58205, reply #12 of 30)
You could substitute Sambal Oolek and maybe add a splash of Liquid Smoke. Not the same but still tasty.
Or wait and hunt down the chipotles. I actually use chipotles in Asian dishes now that call for Sambal. I prefer the flavour.
ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary
ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary
(post #58205, reply #13 of 30)
Is it possible that he means a chipotle pepper in adobo?
Every brand I see on google is canned in adobo sauce.
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(post #58205, reply #16 of 30)
Most likely. I've seen them dried but esier to find and use in Adobo.
ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary
ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary
(post #58205, reply #14 of 30)
You can't find them? You can make your own!!
Compliments of Mark Miller, Coyote Cafe. Grocers, especially Latino, and Penzeys have the chipotle peppers.
* Exported from MasterCook *
Chipotles in Adobo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 each chipotle peppers -- stems removed and slit lenthwise
1/3 cup white onions -- 1/ 2 inch slices
5 tablespoons cider vinegar
2 cloves garlic -- sliced
4 tablespoons ketcup
1/4 teaspoon salt
3 cups water
combine all ingredients in a non reactive saucepan
cover and cook over very low heat for 1 to 1 1 2 hours until chili's are very soft and liquid has
reduced to 1 cup.
(post #58205, reply #18 of 30)
Thank you, a good option to have.
(post #58205, reply #15 of 30)
Yes, you can use dried. Just soak. I DO find it hard to believe Publix doesn't have them and particularly in Fl. You looked where the green chilies, serranos, green salsa, enchlada sauce is. And as Jean says, in adobo sauce.
Edited 1/5/2008 8:00 am ET by Gretchen
(post #58205, reply #17 of 30)
Yes to all the above, and I did buy the dried to soak. Thanks.
(post #58205, reply #19 of 30)
Just use the chipotles in adobo. You can find them on the aisle with the Mexican food.
MEAN CHEF RECIPES
MEAN CHEF RECIPES(post #58205, reply #20 of 30)
She/he is saying no to that--not in the store!
(post #58205, reply #22 of 30)
She (me) only looked and asked for canned chipotles , not chipotles in adobo. I really don't know that much about mexican food, but I am sure that out of all of the answers I will find something that works. The soup sounds so good, and low in fat!
(post #58205, reply #23 of 30)
I, of course, meant the chipotles in adobo. Cannot remember seeing them canned otherwise. You can always drain off the sauce if you don't want it.
Not One More Day! Not One More Dime! Not One More Life! Not One More Lie!
(post #58205, reply #26 of 30)
Now, maybe those they have. Will keep on looking. Thanks again.
(post #58205, reply #27 of 30)
They are in a small, squat can, red and blue in color. San Marcos in the brand name that I use. If you can't find them in the mexican section of Public's try a latin grocery store. There are tons of them in Florida and very interesting to shop in. I don't understand why pork ,vegetables, and spices are so much lower priced in the small oriental and mexican stores. When we lived in Florida I found that they were better to shop in than the Public for specialty items.
(post #58205, reply #30 of 30)
Thanks, I found them awhile ago. The post was so long ago I honestly was unsure what you answer was all about, but I went back and realized that it was about the peppers. Meanchef told me to buy the ones in a sauce and, yes they were there.
(post #58205, reply #24 of 30)
Go back and look. You will find them, and the manager is a dolt. ;o)
(post #58205, reply #25 of 30)
Trust me, three of us spent at least 15 min. looking for them, since my DH was waiting in the car he made sure that I knew how long he had been waiting. Maybe this particular store doesn't carry them.
(post #58205, reply #21 of 30)
Thanks, will look!
(post #58205, reply #10 of 30)
I am pretty sure I have made this and it is absolutely special!!
(post #58205, reply #28 of 30)
Would this be awful without the chicken broth? It has pretty flavourful ingredients.
I have yet to find a brand of canned/boxed that I like, and don't really feel like making my own. Though I will if the chicken flavour really is essential. Recipe looks really tasty.
(post #58205, reply #29 of 30)
I haven't tried it with water, but it should be ok.
MEAN CHEF RECIPES
MEAN CHEF RECIPES