Chase’s roasted red pepper soup
Louiseab
5 years ago
last modified: 5 years ago
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chase_gw
5 years agoRelated Discussions
roasted red pepper spread: how thick?
Comments (20)The original recipe has a name I cannot pronounce. I tasted a roasted red pepper spread at my ex BF's place the first time, and the recipe came from his father. The original recipe is from the former Yugoslavia, don't know which side. It is made by roasting peppers, tomatoes and eggplant if you care for them. Skinning them comes next and you then grind them with a meat grinder, more interesting than puree. Here is the thing though. The last part of the recipe calls for mashing raw garlic with salt, lots of both, than mixing with the pepper and some oil. The taste is to die for, much better even than this spread, which is pretty good. My alternative to this, since it would not be safe to can, is to mash a bit of garlic with a bit of salt and a teaspoon of oil and add it to some of this here pepper spread when I want to eat it, almost like the original. It is amazing with sausages, spread on bread and with omelets too. Actually, I could eat the original with anything. Oh, and I think the oil emulsified with the peppers because the texture was much thicker. Anyway, thought you guys would like to know... Marie (now going to eat some of my wonderful spread)...See MoreKatie's roasted tomato soup and canning paranoia question
Comments (21)the long processing time and the low viscosity of soups allows a lot of wiggle room. Agree. As Annie explained above it is the long pressure canning time that makes it safe. So 2 cups or 3 cups only affects the density, the consistency of the soup as it goes into the jars and the long processing time allows for different consistencies. "the timing is for the chicken broth. 2 cups or 3 cups, it's still just chicken broth and the time required to can it doesn't increase whether you are canning 2 cups or 20 cups." Depending on the amount of vegetables I roast, I often use even more broth since I want it to have a ready-to-eat consistency when opened. I don't want to have to dilute it even more after opening. Dave...See MoreRoasted Red Pepper Spread?
Comments (8)flatlander, I'm one of the fans of this recipe --- I love it, and it's about the only thing I'm really stingy about giving away, because I find it a lot of work to make. I roast and peel the peppers one night and make & can the spread the next. I got a half-bushel of peppers and it made enough to last us about a year and a half. I serve it with crackers to guests, put it on burgers for myself. We use it on pasta, too. In fact, shh, don't tell, I know it's low-rent, but sometimes for dinner we just make Kraft Dinner and gussy it up with some roasted red pepper spread, and maybe some sausage, some green onion, a fresh tomato or two.... Found exactly the same thing as you about the pepper number, though --- where are they getting those giant peppers, Chernobyl? I go by the weight. In fact, I usually end up using 12 or 15 or more for 6 pounds, because Shepherd peppers, which are on the small side, are often both cheaper and tastier here than bells. Zabby...See MoreRECIPE: Red pepper tomato soup
Comments (4)I made 7 pints of Roasted Red Pepper,plum tomato,onion,basil and garlic soup yesterday. This is not an APPROVED recipe though. I pressure canned it for 45 minutes. I feel safe as it will be heated thoroughly before eating. It may be overkill as I used fat free chicken broth. I taste as I go when making this. I roasted 15 LARGE plum tomatoes quartered skins left on. 2 medium onions cut in large chunks 2 red bells cut cut in large chunks 1 whole head of garlic cleaned About 10 basil leaves or 1 teas. dry Roasted for 1-1/2 hour stirring once. The basil will appear burned but is not. I use the bottom of my broiler pan for roasting. Place about 3 cup at a time in a food processor until smooth or to your liking. Empty into sauce pot. Add 1-1/2 quarts fat free chicken broth. This is where I start tasting and adding a bit of salt, sugar and Old Bay seasoning. I used about 3 teas. of the Old Bay. If you use regular tomatoes, you will want half as much chicken broth. I tasted it at least 10 times before I got it where I wanted. Pressure canned in pints for 45 minutes at 10 lbs....See Morecatticusmockingbird
5 years agolast modified: 5 years agochase_gw
5 years agolast modified: 5 years agocatticusmockingbird
5 years agolast modified: 5 years agochase_gw
5 years agocatticusmockingbird
5 years agochase_gw
5 years agoLars
5 years agolast modified: 5 years ago
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