Now that I am home safe & sound in San Francisco, I should have gotten back to my schedule of posting on a weekly basis, but I haven’t. My jet lag was so bad it took me 2 weeks to have my routine back, and now (I think) I’m completely back to my schedule. I surely hope you have missed me because I miss all of you.
Even though I have tons of street food photographs from Thailand, I am going to give you a break on that. I could have published 10 more posts about Thai street food alone, but I have to resist the urge to do so since not everyone is as crazy about street food photography as I am. Or are you? For some of you who are interested, I promise I will gradually publish all of them, just not right now.
Enough about that, you come here for the food, so here it is, my bell pepper soup. Since it has been chilly & rainy in San Francisco lately, I decided that soup recipe ought to be posted right about now. And since bell peppers are available year-round, they become my “weapon of choice.” You can make a big pot on the weekend and keep serving it throughout the week. This soup is yummy, easy and well-kept. You have no reason not to try it.
Again, I genuinely miss you guys.
- 9 bell peppers, any red, yellow & orange but not green, cored & sliced
- 1 onion, peeled & chopped
- 1-2 cloves garlic
- 1 corn, cooked (about ¾ cup kernels)
- 6 oz. frozen artichoke heart
- 2 cups miso broth OR chicken broth
- olive oil, salt & pepper, as needed
- 3 tbsp. mascarpone cheese (option)
- grated parmesan, as needed, to serve (option)
- crunchy chickpea or croutons, as needed, to serve (option)
- Preheat the oven to 350F. Coat bell peppers with olive oil, sprinkle with salt & pepper, then roast for 20-30 minutes or until soften.
- Meanwhile, in a big pot over medium heat, add onion, garlic, and corn; cook until the onion is translucent. Add 2 cups broth and bring to boil; add frozen artichoke and let it simmer until soften. Add bell peppers and let it simmer for another 10-15 minutes.
- Let cool slightly. Blend in batches in the blender until smooth. Add more broth if needed. Season with salt & pepper if needed. Serve hot. (make 9 cups)
- If you don’t mind the calories, mix in mascarpone & parmesan per your liking after blending. Serve with crunchy chickpea or croutons.
“All Rights Reserved”
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.