Pepper Soup (Red or Yellow)
Recipe by Kay Carroll
(original source unknown)
Ingredients
- 2 large sweet onions cut into 8 pieces each (4 cups)
- 4-5 lbs. yellow or red bell peppers cut into 1” pieces (about 9 cups)
- 1/8 cup olive oil
- 3 large garlic cloves, minced
- 2 cups chicken broth
- ½ cup dry white wine
- Salt & pepper to taste
Preparation
- Taste the onions and peppers before you start. Adjust wine choice based on sweetness of vegetables.
- In a large frying pan (with cover), cook onions in oil over moderate heat until just limp. Stir occasionally.
- Stir in garlic. Cook 2 minutes stirring constantly.
- Add wine. Bring to a boil, then reduce heat and cook at low boil until liquid is reduced to 1 tablespoon.
- Stir in peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
- Blend/food process the cooked mixture in batches.
- Add salt and pepper to taste.
- Serve hot, room temperature or cold. If desired, garnish with a dollop of sour cream and herb of choice.
- Serves 8, serve hot or cold
- This recipe freezes very well for up to six months. Kay Carroll has made/served this recipe for years.
From Colander to Classroom
An Educational Experience
Bell Peppers*
Peppers, both sweet and hot, originated in Central and placeSouth America. Pepper seeds were carried to country-regionSpain in the 1490's and from there spread through Europe and placeAsia. Per US Dept. of Ag records, bell peppers were first produced in the placecountry-regionUS in 1925. In 1998 the placecountry-regionUS produced 56,700 acres of bell peppers.
Bell peppers come in a variety of colors - green, yellow, red and orange and more rarely white, purple, blue and brown. Color depends on when they are harvested and the specific cultivar. Green peppers are unripe bell peppers, and thus are less sweet and slightly more bitter. The sweetest peppers are allowed to ripen fully on the plant in full sunshine.
Bell peppers contain a recessive gene that prevents capsaicin (found in hot peppers) from being produced, so they lack the spiciness that many other varieties of peppers have.
A 3.5 oz. serving of raw green bell pepper has 20 calories, 2 g sugar, 2 g dietary fiber and 134% of the adult MDR of Vitamin C.
*Information from US Dept. of Agri- culture,
USDA Nutrient Database and University of Pennsylvania literature.
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