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Yellow pepper soup

MEAN_CHEF's picture

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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

joiep's picture

(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.

CLS's picture

(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.

Marie-Louise_'s picture

(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?

MEAN_CHEF's picture

(post #58205, reply #4 of 30)

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Taste, color and cuz it wouldn't be yellow pepper soup.

CLS's picture

(post #58205, reply #5 of 30)

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I think orange and yellow taste the same. Less sweet than the red.

Pi's picture

(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!

CLS's picture

(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.

FL.Cook's picture

(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.

Carole
MadMom's picture

(post #58205, reply #9 of 30)

I can't believe Publix didn't have them.  Did you ask? 



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FL.Cook's picture

(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!

Carole
Geoffchef's picture

(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

 

Jean's picture

(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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Geoffchef's picture

(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

 

KarenP's picture

(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.


 

FL.Cook's picture

(post #58205, reply #18 of 30)

Thank you, a good option to have.

Carole
Gretchen's picture

(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.

Gretchen


Edited 1/5/2008 8:00 am ET by Gretchen

Gretchen
FL.Cook's picture

(post #58205, reply #17 of 30)

Yes to all the above, and I did buy the dried to soak.  Thanks.

Carole
MEANCHEF's picture

(post #58205, reply #19 of 30)

Just use the chipotles in adobo.  You can find them on the aisle with the Mexican food.

Gretchen's picture

(post #58205, reply #20 of 30)

She/he is saying no to that--not in the store!

Gretchen

Gretchen
FL.Cook's picture

(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!

Carole
MadMom's picture

(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!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

FL.Cook's picture

(post #58205, reply #26 of 30)

Now, maybe those they have.  Will keep on looking.  Thanks again.

Carole
shar999's picture

(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.

FL.Cook's picture

(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.

Carole
Gretchen's picture

(post #58205, reply #24 of 30)

Go back and look. You will find them, and the manager is a dolt. ;o)

Gretchen

Gretchen
FL.Cook's picture

(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.

Carole
FL.Cook's picture

(post #58205, reply #21 of 30)

Thanks, will look!

Carole
Gretchen's picture

(post #58205, reply #10 of 30)

I am pretty sure I have made this and it is absolutely special!!

Gretchen

Gretchen
Plover's picture

(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.

MEANCHEF's picture

(post #58205, reply #29 of 30)

I haven't tried it with water, but it should be ok.