Fresh Corn & Roasted Poblano Chowder

Fresh Corn & Roasted Pablano Chowder

(Becky, the Mom.)

I just spent the past several days with my daughter Rachel, her husband Jared, and 14 month old grand-baby Jackson at their home in Texas.  As I think over all the fun things Rach and I  did together: an afternoon of writing on our upcoming book, mixing and mingling with great friends and fun family in the area — my favorite memories are of a couple of simple evenings.  Both my husband Greg and Rachel’s Jared had to work late, leaving just me, Rachel and Jackson to linger and visit, play and cook.

Jackson loves the kitchen.  Here he is using a banana to sampling my recipe for pumpkin pie dip. 

I love this new-fangled baby contraption that allows him to stand up at the counter and watch us cook.  Jackson is also a huge fan of appliances.  Particularly the “turning on and turning off” of them.  He stands and claps with appreciation whenever one of us turns on anything from the vacuum cleaner to the blender or electric toothbrush.

I had to say good-bye to this sweet Dumplin’ today as we headed back toward our home in Denver.   When I turned on the blow dryer  in the hotel bathroom,  I was saddened to have to do so without Jackson’s typical standing ovation.  One can quickly grow accustomed to the applause of a diapered toddler.  I miss him with every flick of a switch,  every push of a button that proceeds the whirl of some electronic coming to life.

Rachel let me create whatever vegan meal I wanted to cook out of her well-stocked fridge full of farm fresh veggies.  I spied a few ears of fresh corn, and some peppers (poblano and hatch chilis) and immediately thought that a Corn and Roasted Poblano Pepper Chowder might be tasty. It was delicious!  Creamy without the cream,  making it a low cal option as well.  (Almond milk only has 30 calories a cup!) We added some pan-fried vegan sausages (Field Roast brand)  to our soup to make it a one bowl meal and some kale to up the color and nutrition.  This is a vegan dish I would proudly serve to omnivores.  (Big thumbs up on the Field Roast grain-based apple sage sausages.  I preferred them to meat-based sausages.)

The best part of making this dish, of course, was that I got to use the food processor to the appreciation and applause of my diapered grandbaby.

Fresh Corn & Roasted Poblano Chowder

 Ingredients:

2 large peppers, cut, seeded and broiled (skin side up) until blackened and blistered (I used one poblano and one hatch chili – use peppers of your choice.)

3 c. fresh cooked, grilled or boiled corn, cut off the cob

1 onion, chopped

2 minced garlic cloves

1 T. olive oil

1 T. Earth Balance butter

1 t. cumin

1 t. smoked paprika

1 t. Hungarian (or regular) paprika

3 cups almond milk

1 c. veggie broth

1 T. brown sugar

1 t. salt

½ t. pepper

Directions:

Cook corn and once it is cool to touch, cut kernels it off the cob (4 large ears yielded about 3 cups for me).  Rub the knife along the cob to capture any “corn milk” juices that you can as well.  Dice the roasted peppers. Melt oil and butter in large deep skillet or soup pan. Saute onions and garlic, add spices, corn and peppers. Let simmer over medium high heat until hot and fragrant, about 3 minutes.

Add almond milk and veggie broth, salt and pepper and sugar. Simmer until hot and bubbly, stirring regularly.

Carefully ladle half of the soup mixture into a food processor or blender and blend until smooth.  Pour back into pan and stir into the waiting corn-pepper-spice mixture, until just re-heated.   Check to see if it needs more salt and adjust seasonings to your liking.

Option Add about a cup of diced kale to soup after you stir the blended portion into the other half, and cook until kale is just tender.  Slice and brown sausages (we like Field Roast brand vegan sausages)  in a little olive oil. Sprinkle atop the soup to make it a heartier one bowl meal.

 Omnivore Options:  Use dairy milk to replace almond milk and chicken broth to replace veggie broth if you prefer.  Drizzle with heavy cream or sour cream or Greek yogurt,  or sprinkle with cheese and crisp bacon.

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The Title:Fresh Corn & Roasted Poblano Soup
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© Copyright 2012 – All Rights Reserved


Chicken Tortilla Soup

Becky’s Chicken Tortilla Soup

(The Mama)

Greg and I are in Neskowin, Oregon this week — a tiny little beach town with impossibly cute houses surrounded by brilliantly colored flowers, some blossoms as big as dinner plates.  I hit the beach cooking, barely having time to gather in a car load of groceries before cooking dinner for a dozen on Saturday night (sour cream chicken enchiladas).  Yesterday, I cooked lunch for 22 of Greg’s extended family members dropping by to hug, share stories and sit a spell between strolls to the beach.  Greg lost both of his parents when they were just in their 50’s (our age!) so connections to them now — people and places — are doubly meaningful.  Since Greg and his siblings were young, Neskowin was the family vacation spot and is where all of them return to, as Greg says, “fill our souls.” So while they are filling their souls, I am filling their tummies.

For the lunch crowd, I served sandwiches and tortilla soup, with blueberry-raspberry bars for dessert. It was perfect for a cool, foggy day at the beach, huddled up with people we love.  Plus it makes a bunch!!

Becky’s Chicken Tortilla Soup

Becky’s Chicken Tortilla Soup

Ingredients

1 seeded red bell pepper
1/2 red onion
3 cloves garlic
2 t. poultry seasoning
2 t. cumin
1 T. brown sugar
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), available in small cans in Mexican and Spanish food section of market.*

1 28-ounce can fire roasted crushed tomatoes, divided in half
4 cups chicken or veggie broth (divided 1 and 3)

3 to 4 cups roasted chicken, pulled off bone and diced or shredded ( roasted chickens are available in most grocery delis)
1 cup frozen corn
1 zucchini, dice

 

steak or grill seasoning (or salt and pepper), to taste

1/4 cup bar-b-que sauce
1/2 cup heavy cream (optional)

Topping Options:
crushed tortilla chips
grated cheese
chopped green onions
diced avocados
sour cream or Greek Yogurt
wedges of fresh lime
cilantro

Directions

In a blender or food processor put the first seven ingredients (bell pepper through chipotles), half of the crushed tomatoes, and one cup of broth. Blend well.

Pour this mixture into big soup pot and add the rest of the crushed tomatoes and broth.

To this add frozen corn, chicken, and zucchini.

Simmer over medium heat until zucchini is tender and soup is heated through. Season with Steak or Grill Seasoning (or salt and pepper) to taste. To make a creamier soup, you can add 1/2 cup of cream.

To serve, put a handful of crushed tortilla chips in the bottom of each soup blow. Carefully ladle on soup, then top with your choice of toppings.

Vegetarian Version: Use veggie broth, pinto, ranch or black beans in place of chicken. Vegans omit cheese and cream

*I keep the leftover Chipotles in Adobo Sauce in a small Ziploc bag in the freezer and break off what I need to add depth of flavor and heat to other Mexican dishes.

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The site URL: http://welaughwecrywecook.com
The Title: Chicken Tortilla Soup
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© Copyright 2012 – All Rights Reserved


Sippable Sweet Pea Soup (Hot or Chilled)

This sippable soup is such an easy lunch to serve up on a hot day. It’s great for parties, no spoon needed and it can be enjoyed while walking around mingling with guests.

Last week, the island where Jared and I were planning to vacation this week was covered in water. There was no power, and our relatives (who arrived a week before us)  had to be rescued off of the island during the middle of a tropical storm. I delayed our visit by a day and set my expectations low for sun and sand.

When we arrived on Thursday afternoon, there wasn’t a cloud in the sky. To my pleasant surprise, it was sunshine, all sunshine! We spent one night on the mainland while repairs were being made on the island. By Friday, we hopped on the ferry and made our way to our tropical paradise, just as beautiful as I always remembered.

Jared and I married on this very island, exactly five years ago this Sunday. On our wedding day, there was a torrential downpour all afternoon and into the early evening. I had to go to the mainland to get my hair done up at the JCPenney hair salon in the local mall, the only salon opened on a Sunday in this small town. Before I realized what she was doing, the stylist, a tiny little woman with a thick  German accent, had teased my hair into an “old lady” beehive updo. Apparently, they don’t get many young brides in Retirement-Ville. Instructing my strong-willed German stylist on what I wanted was no easy task, but we finally tamed my wildly teased and over-sprayed hair into something presentable. As it turned out, it really didn’t matter. On the ferry back to the island, it was so rainy and windy, I was drenched by the time we docked. (Though my mom and I made a valiant attempt to salvage my do on the ferry boat back to the island, all captured on film by the wedding photographer.  That’s mom’s hand there in the picture on the left, holding the bag.  Lovely.)  Thankfully, once in our condo,  mom was able to fix my sagging upsweep just in time for the wedding.

             

No one thought we were going to be able to have the wedding outside,  but like my iron-willed stylist, I had a plan and we were going with it! The beach wedding will happen, I insisted. Everyone get dressed, there will be a wedding on the beach at 7:00pm. Be there!

At 6:30 pm, the rain stopped, the clouds parted and the sun shined on our little island. In a frenzy, every guest in our group, including the groom, ran down to the beach, raked the sand, set up the music and our ceremony site, then tied ribbons on the boardwalk. I learned later that Jared hopped in the shower at 6:50pm.

At 7:00, I walked down the boardwalk, arm in arm with my dad, to a perfectly beautiful ceremony with all of my favorite people, including my most favorite person in the whole world, Jared Randolph, my soon-to-be husband. Two dolphins swam back and forth right in front of us the entire time that the preacher shared God’s words about marriage to us and we spoke our vows to one another. It was more beautiful than I could have dreamed.

We couldn’t have asked for a more beautiful wedding night.

Our marriage has been full of these “almosts”…not only did our wedding almost get rained out, but a month before our wedding Jared could have almost died from a fall on a construction site.  (Thankfully he was okay, just a bad concussion, after a couple of scary days in the hospital.) Jared  almost didn’t have a job when we returned from our honeymoon, we almost didn’t have a house to move into when he took his latest job… But in every “almost” instance, God orchestrated something so perfect, so beyond what we could have hoped for, that in every blessing of ours, we know to point to Him and give him the praise.

This sweet pea soup is one of those great meals to have on hand when you just don’t know what life is going to throw at you. If it’s cool and rainy or you’re in need of comfort, serve it in a big mug with a warm of hunk of bread. If it’s hot outside and the sun is shining down on you, serve it chilled in a tall glass with a garnish of fresh tomatoes. If you’re on the road, on the run, at the pool, put it in a cup or to-go mug and sip it as you go about your day.

And whatever storm you may be in, may you feel God’s presence in the storm and know the sun will soon shine again. It always does.

Sweet Pea Soup served chilled with Kickin’ Melon Cucumber Salad (https://welaughwecrywecook.com/2012/06/28/kickin-melon-cucumber-salad/)

Rachel’s
Sippable Spring Pea Soup (Hot or Chilled)

Serves 4-6

Ingredients

2 T. extra virgin olive oil
1 leek, dark green section removed, chopped into thin half moons & rinsed well
1 onion, diced
1 t. salt
4 cups veggie broth
4 cups of peas (frozen or fresh)
1 t. salt
1 t. pepper

Garnish options: Sprig of mint, chopped green onions, diced tomatoes, swirl of heavy cream (not for vegans)

Directions

In a medium sauce pan, heat olive oil on medium heat. Add leeks, onions, and 1 t. salt. Saute for ~ 8 minutes until onions are translucent. Add veggie broth, bring to boil, cover and reduce heat to med-low. Simmer for 15 minutes. Add peas and simmer for 4 more minutes. Remove from heat. Either transfer to a blender (in halves) or use an immersion blender and blend until smooth. Season to taste with salt & pepper. Serve warm in a mug or refrigerate for 2 hours or until chilled and serve in tall shooter glasses. Garnish as desired.

This was printed from: We Laugh, We Cry, We Cook
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The Title: Sippable Sweet Pea Soup (Hot or Chilled)
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© Copyright 2012 – All Rights Reserved


Lentil Veggie Chili

Lentil & Veggie Chili over brown rice, a delicious, healthy, economical twist on an American favorite.

I think any of our regular readers know my affections for kale at this point. I do love that cruciferous veggie (in fact, this recipe sneaks in two cups of it), but I’ve been keeping quiet about another favorite food of mine. Possibly the the humblest legume out there, the lentil.

I don’t have a funny or inspiring story to tie into this recipe, so I’m just going to indulge in one of my favorite guilty pleasures, talking geeky about health food.

“What’s a lentil?” You ask. Well, I didn’t know either until about two years ago when I started eating a plant-based diet. I wish I had known about them when I was a college student trying to eat healthy on a tight budget. A pound of lentils costs less than $1.00 and will yield 5 cups of cooked lentils. Each cup boasts a whopping 17 grams of protein, 16 grams of fiber, folate (90% RDV), iron (35% RDV), magnesium, and much more, yet only has 1 gram of fat and 230 calories. All that, and they cook in 30 minutes (versus 4+ hours for most dry beans) with no soaking required.

Like most legumes, lentils aren’t a powerhouse of flavor on their own, but they pick up the flavors of whatever they are cooked in nicely. I use them in soups and spaghetti sauce all the time. This week, I discovered a new use for them. Instead of using canned beans or slow cooking kidney and black beans for my usual veggie chili recipe, I used lentils.

I know it’s warming up and, for some, chili is a winter dish, but I love any quick one-pot meal in the summer that doesn’t require turning on the oven or hovering over the stove for long. You can make a lot at once, and then take the next night off or easily pack up the leftovers for lunch at the office. And if you top it with a hit of diced avocado, some cilantro, and a squeeze of lime , it really brightens up the flavors and brings a bit of summer color to this warm dish.

What’s your favorite under-the-radar ingredient or food that you love to tell your friends about?

Lentil Chili served over brown rice and topped with avocado, cilantro, and lime.

Rachel’s Lentil Veggie Chili

Ingredients

1 onion, diced
3 carrots, chopped
3 garlic cloves, minced
1 t. grated ginger
1 T. cumin
1 t. cayenne
1 t. salt
2 serrano chilies, whole
1 sweet potato, chopped
14 oz can of diced fire roasted tomatoes
1 cup (1/2 lb) dry green lentils, sorted for dirt & rocks* & rinsed
6 cups water
2 cups of frozen corn, thawed
2 cups kale, removed from stem
1 t. crushed red pepper flakes (optional for an extra spicy kick)

Other: Brown Rice and/or crackers, avocado, cilantro, & lime

Directions

In a large pot, heat a little bit of olive oil and saute onions and carrots with a pinch of salt on medium heat until soft.  Add garlic and ginger and saute for 2 more minutes. Stir in cumin, cayenne, and salt. Add serrano chilies, sweet potato, tomatoes, lentil, and water. Cover and bring to a boil, lower to a simmer for 30 minutes with the lid tilted, stirring occasionally. Remove the lid. Add corn and kale & optional red pepper flakes. Simmer for 10 more minutes. If you want a thicker soup, continue to simmer uncovered until you reach the desired consistency.

Serve over brown rice or with crackers. Garnish with avocado, cilantro, and a squeeze of lime.

*Before cooking any dried legumes, pour them onto a solid surface, like a paper towel and sort through them looking for sticks, little rocks, or clumps of dirt. Please don’t skip this step. I find something in probably 50% of my dried beans. You don’t want you or your guests to bite into a rock!

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Lentil Veggie Chili
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© Copyright 2012 – All Rights Reserved


Bloody Mary Veggie Soup (Vegan)

Becky’s Bloody Mary Soup — Creamy, loaded with vegies and tastes AWESOME!

My husband had surgery on Thursday for a deviated septum and to keep him company while he rested in the living room, breathing like Darth Vader, I went on a nonstop experimental cooking spree.

I suddenly morphed into one of those chefs on America’s Test Kitchens, except that I cook without cleaning as I go, so it looked like unsupervised Kindergarteners were allowed to play with food on my counter tops.

I made this mess in less than 20 minutes. I do this sort of thing with amazing regularity.

At one point I was happily and furiously cooking when I lost my grip on a slippery lemon just before it became airborne and hit me in the head. My mother warned me about hot stoves, boiling water, and sharp knifes when explaining kitchen safety,  but nobody told me to beware of flying citrus.

I am most interested lately in cooking with foods that are known to help lower blood pressure.  My BP was up last week and all medications I’ve tried thus far make me feel like a sloth with a migraine. I’m determined to try to let “food be my medicine” as best I can, and see if I can wrestle those numbers down without pharmaceuticals.

So when Greg said he’d like some tomato soup,  I got inspired and created a super-healthy vegie-tomato soup, chocked full of foods known to  help lower blood pressure.  When I took a sip,  it was truly delicious. Something about it reminded me of Bloody Mary mix, so I added some typical Bloody Mary ingredients (Worcestershire, celery seed, lemon, hot sauce)  to jazz it up even more, then used chopped celery as a garnish and a celery stick as a “stirrer.”  Cute, eh?  And the taste?  Amazing!  It was so good that after Greg and I enjoyed hot soup for lunch,  I sipped a nutritious, warm mug full at mid-afternoon for a snack.  Today I enjoyed it cold, adding tiny diced cucumbers and a little parsley as a gazpacho-like treat.

The basic recipe can be played with dozens of ways, adding bits of veggies that are on hand in your crisper.  Hot or cold, I’m proud to share this soup that is as tasty as it is healthy.

Creamy Bloody Mary Soup

Becky’s Bloody Mary Veggie Soup

Serves 4-6 

Ingredients:

28 oz. can crushed tomatoes with basil

2 cloves garlic

½ red onion

1 red bell pepper

1 carrot, rough chopped

1 stalk celery, rough chopped

1 handful fresh spinach (about a cup, loosely packed) (You may also use fresh basil if you have it on hand, instead)

1 ½ c. veggie broth (or chicken broth)

1 ½ c. almond milk (don’t substitute dairy milk as it may curdle)

2 t. organic sugar (or brown sugar)

½ t. salt

1 t. pepper

1 t. Worcestershire sauce (Look for vegan Worcestershire sauce, if you are a vegan purest, as many contain anchovies,)

1 t. celery seed

Juice from ½ fresh lemon

Dash hot sauce (Tabasco or Buffalo Sauce)

2 stalks celery diced small, for garnish (about 1 T. in each bowl)

Celery stalks with leaves attached for garnish, one in each bowl

Directions:

In large blender or food processor put ½ the can tomatoes, garlic, onion, red bell pepper, carrot, celery and spinach and 1 c. veggie broth.  Blend on high until as creamy as you your machine will get it.

Pour mixture into large pan, add rest of can of tomatoes (the crushed tomatoes will add some texture to soup, but if you prefer it smooth, whirl in the blender as well)  and rest of veggie broth, almond milk, sugar, salt and pepper.  Bring to boil, stirring often.  Turn heat down to medium and simmer for five minutes. Remove from heat and stir in Worcestershire, celery seed, dash hot sauce and juice of ½ fresh lemon.  Taste and adjust seasonings to your liking.   Garnish with a tablespoon of chopped celery and stick of leafy celery and serve.   Delicious with grilled cheese or grilled roasted veggie  sandwich.

Variations: Try other veggies in this basic recipe.  Add chopped cucumber,  chopped green onion and/or diced tomato and serve it cold, like a refreshing gazpacho.

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The site URL: http://welaughwecrywecook.com

The Title:  Bloody Mary Veggie Soup

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Spicy Hominy, Kale & Butter Bean Veggie Bowl

Spicy Hominy, Kale and Butter Bean Veggie Bowl

Last autumn my daughter Rachel and her baby, Jackson, then just 4 months old,  met us for a few days of fun and sun in Scottsdale.  What I adore about Arizona in early November is that it is still summertime there.  Apparently nobody informs the state that it is actually Fall.  I love this. The pools are open, the sun is shining and it is the perfect place to decompress before the holidays hit. I highly recommend a pre-holiday vacation if you can swing it. It helps you store up strength for the coming onslaught of perpetual goodwill and cheer, and the work that goes with it.

Jackson has it made in the shade

Before Rachel arrived,  I created what I thought would be a healthy vegan dish for her to enjoy with a few ingredients I’d packed and bought. As it turned out we both enjoyed this impromptu creation aLOT.  One afternoon we packed this yummy, super-healthy veggie concoction into a plastic tub and put it in the beach bag, along with a sack of tortilla chips and paper plates, carrying it all to the swimming pool for lunch. There we devoured it like a dip, scooping  up every last drop with the chips,  as we sipped our chilled fru-fru drinks and watched the baby snooze in the shade of his stroller.
Once I was back  home in Denver I realized, to my shock and surprise, “I’m craving that veggie bowl again.”  Do you know how wonderful it is when  you actually crave something healthy, instead of a Caramel Macchiato with a side of chocolate cupcake?
About once a month, since then, I get the hankering for this concoction and indulge my craving without a shred of guilt,  and a lot of smug self-satisfaction.  There’s also something about the smells  of this veggie mixture simmering on the stove that remind me of my grandmother’s kitchen, only with a South-of-the-Border kick.
The temperature in Colorado was in the 50s and rainy today, and this dish  hit the spot for something comforting, warm, nutritious and delicious.I ate a big bowl full and felt so good about myself that I went to bed at mid-day with a book, as the rain softly drizzled down the window, and indulged in an hour long nap.  After all, being so good to your body deserves a little reward.

Hominy, Kale and Butter Bean Veggie Bowl Simmering in the Skillet

Spicy Hominy, Kale & Butter Bean Veggie Bowl

Ingredients
1 T. olive oil
1 chopped  red onion
2 cloves minced garlic
1 16 oz can butter beans (NOT lima beans), with juice from can
1 16 oz  can kidney beans, with juice from can
1/2 large tomato, diced
1 big bunch kale, ribs trimmed away and chopped in about 1 inch pieces
1 can hominy, drained
1 roasted green chili chopped (or a small can green chilis or 1/2 jalepano pepper that has been seeded)
1/2 t. grill or steak seasoning (or 1/2 t. salt and 1/4 t. pepper)
2 t. brown sugar
1 t. smoked paprika (gives this dish a bacony flavor)
2 t. Tabasco or buffalo sauce to taste
1 t. cumin
Directions:
Saute onions and garlic in olive oil until onions are fragrant and tender crisp in your largest deepest skillet.  Add all the other ingredients, one by one, into the simmering pan.  Cover and simmer at medium heat for about 10 minutes or until kale is soft and not overly chewy.
Uncover, and let simmer until the liquid reduces and turns nice and creamy.  Test to see if it needs more salt and pepper.
Serve with crushed corn chips or cornbread.
Variations:  Add a 28 oz can of crushed tomatoes to make this into a stew-like soup, rather than a veggie bowl.  (It may need more salt and pepper if you do this.)
Meat lovers can add sliced, sauteed Kielbasa sausage to create a one-bowl-meal.

Veggie Bowl with crushed tortilla chips. Mmmm… mmmm…


Creamy Yellow Pepper Soup

Becky's Creamy Yellow Pepper Soup

Last week I spent the waning hours of sunshine lingering at the condo pool where we spent our vacation in Orlando. As I read my book, luxuriating in the peaceful surroundings, I suddenly heard a child’s terrified scream from the shallow end of the pool. En masse, all the adults stood to see what happened, ready to spring into action.

What we saw was a pink swimsuit, a flurry of dark braids, and what appeared to be a flock of feathers, going at each other. A pair of ducks had apparently chosen this pool for their evening dip, nearly landing on the little girl’s head. Before long, the wide-eyed child went from screams of fright to peals of laughter as the two ducks (I’m assuming Donald and Daffy?) quacked and paddled around their new friend.

Life is like that, full of surprises.

This recipe for yellow pepper soup was one of life’s small surprises for me. My friend of many years, Maxine Bland, served it for lunch on her pretty back porch on a beautiful day in Merritt Island, Florida. I can’t say I was thrilled when she announced we were having Yellow Pepper Soup, as this was years ago, and I’d never tasted or seen a yellow pepper! However, I took one sip, and was transported. The delightful, soothing combination of subtle flavors left me craving more, and Maxine was gracious enough to share her recipe. I modified it just slightly.

(As an aside, I wrote a chapter about Maxine and her mother-in-law, Bernie Bland, who is co-founder of Teen Missions, in my book, Real Magnolias. Two women whose faith and perseverance I deeply admire.)

It is fun to serve this soup and watch the expressions from guests. They always ask for seconds, and then, for the recipe. Even people who don’t like peppers (like my husband) love it. It is smooth and slightly sweet (thanks to the addition of a sweet potato and bit of maple syrup), mingled with the crisp fresh taste of yellow peppers. When you swirl in a tablespoon of rich heavy cream, it adds a buttery richness and makes a beautiful presentation.

Becky's Creamy Yellow Pepper Soup

Becky’s Creamy Yellow Pepper Soup

Serves 6 to 8

Ingredients

4 Yellow Peppers, medium sized, seeded, rough chopped and sautéed until just tender. (You can also roast them for a bit more flavor, peeling off the charred skin before seeding and chopping.)

1 cooked (baked, boiled or nuked) sweet potato, peeled and rough-chopped
3 c. organic vegetable broth (you can use chicken broth as well, but in this recipe, I really prefer vegie broth)
1/2 onion, rough chopped
1 clove garlic, peeled
1 T. maple syrup (or brown sugar)
1/4 t. fresh grated nutmeg
3/4 t. salt
1/4 t. pepper
Cream, 6 Tablespoons (1 T for each of 6 bowls) (Non-dairy, unsweetened creamer for vegans)

Directions

Into a blender, toss all the ingredients except salt & pepper, nutmeg and cream. Blend until as smooth as you can get it and cook over medium heat, stirring often, about 10 to 15 minutes until any raw onion and garlic taste is gone, and it is heated through. Add salt and pepper and nutmeg checking for seasonings, adjusting to your liking. Serve in bowls, swirling 1 T. heavy cream into each bowl, gently, using the tip of a spoon just before serving.

Becky's Creamy Yellow Pepper Soup

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Creamy Yellow Pepper Soup
The URL: https://welaughwecrywecook.com/2012/05/01/947/