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LOTSAPEPPER SOUP
  • 2 red bell peppers
  • 2 orange bell peppers
  • 2 green bell peppers
  • 1 large yellow onion, chopped fine
  • 1 large (orange) carrot, minced
  • 3 cups chicken stock
  • 1 head (not clove) (white) garlic, minced
  • 1 cupish white wine (I used Lorna Dune Reisling, 2000 - very good, only $7/bottle)
  • 1 dried (dark reddish) new mex pepper
  • 3 dried (deep red) thai hots
  • 1 lbs (grayish-brown) hot italian sausage, casings removed, browned (optional)
  • olive oil (yellowish)
  • 1/2 handfull of whole (black-brown) peppercorns
  • 1 C plain yogurt
  • 1 pkg (16 oz) frozen (yellow) whole-kernel corn
  • to taste - sea salt (white), ground
  1. Roast the bell peppers by your preferred method, or whichever seems most convenient at the time (since it was freezing-raining, I opted to use the broiler rather than the grill). Meanwhile, brown the sausage while chopping the onion, mincing the garlic and carrot, and heating up the chicken stock in a 4 quart dutch oven or stock pot.
  2. Drain the sausage and set aside.
  3. In same skillet, saute the onion, carrot and garlic in olive oil until tender, but don't allow the colors to change. Meanwhile, peel and chop the bell peppers. Add to skillet and saute a few minutes more.
  4. Add contents of skillet to stock, which should now be boiling. Add wine. Add water as needed to bring level to within about 1 inch of the top of the pot. Simmer, covered, for 30 minutes.
  5. Meanwhile, grind new mex and thai peppers in coffee grinder (remember to remove the stems first!) and crush the peppercorns in a mortar and pestle (you could probably use a pepper mill on its coarsest setting. However, mine broke...).
  6. Add ground peppers and crushed black pepper to pot. Using a hand blender, puree until quite smooth. temper yogurt by adding about 1 C of soup to it, then add mixture to pot. Blend in yogurt. Adjust seasoning.
  7. Add corn and cooked sausage, and heat for about 15 minutes, being careful not to boil. Yum!

 

 
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