Sunday, September 25, 2011

Red Pepper and Lime Soup

Since we had an abundance of bell peppers and cayenne peppers (shown) in our CSA boxes from "Cooper's CSA Farm & Maze", I decided to whip up this Mexican-inspired soup!!!  I added an entire, fresh, large cayenne pepper (sans seeds and ribs!) to the double batch of this soup I made, so it has quite a kick!!!  Use fresh limes for this recipe as the bottled variety doesn't have as fresh a taste.  I decided to pressure can my soup (as you can see I also made potato leek soup!)  so that I have fresh, homemade soup on hand when the weather turns really chilly!!

1 large onion, chopped
4 red bell peppers, seeded and chopped
1 tsp extra virgin olive oil (EVOO)
1 garlic clove, crushed
1 small fresh red chili, sliced
3 tbsp tomato paste
3 3/4 cups vegetable stock
Finely grated rind and juice of 1 lime
Salt and freshly ground black pepper
  • Cook the onion and bell peppers gently in the oil in a large saucepan, stirring occasionally, over medium high heat until they are softened but not coloured.
  • Stir in the garlic, chili and tomato paste.  Add half the stock, then bring to a boil.  Cover and simmer gently for about 10 minutes.
  • Let cool slightly then puree either with an immersion blender, or in a food processor or blender.  Return to the the pot and add the remaining stock, the lime rind and juice, and salt and pepper.
  • Bring the soup back to the boil, then serve immediately!

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