Roasted Pepper Soup2006-02-05
- Course: Nouveau Cajun
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
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“While living in Lake Charles, Louisiana, I had a few friends visiting from Austin, Texas. I offered to cook dinner for these guys, but to my surprise, they soon let me know that they were vegetarian. This was a first for me, but not a problem. My creativity led me to this Roasted Pepper Soup, which is great served as an appetizer, or as the main dish.”
- 2 green bell peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 2 jalapeño peppers
- 1 tomato
- 1 quart Fat Free Half & Half
- 3 cups milk
- rice, white or brown
- Parsley for garnish
Preheat oven to 425 degrees.
Place all the peppers and tomato on a baking sheet and bake until the skin of the peppers starts to blacken. Don't be afraid to burn them; the skin of the peppers will crumble off, leaving a soft pepper underneath.
Once these vegetables are softened, place them inside of a blender with about 1 cup water, and blend until liquified.
Next, add this blended mixture to a fairly deep pot and add a few pinches of salt to taste. Cook for about 5 minutes.
Add the entire quart of half & half to the mixture. Bring the mixture to a boil on a medium-high heat.
Once the soup is at a boil, add 3 cups of milk. Bring to a boil again. Lower heat to low and add about 1/3 cup of sugar to the pot. Stir and let cook on low for about 10 minutes.
To serve, use an ice cream scooper and place a few scoops of rice onto a plate. Brown rice is a healthier alternative to white rice.
Ladle the soup around and over the rice. Garnish with fresh parsley.
To add a little more "Cajun" to this dish, or to add more protein, throw a few sautéed shrimp into the soup. This works well for a bit more texture.