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Wednesday, December 7, 2011

Roasted Yellow Pepper and Shrimp Soup

We got this one from the Whitegrass Cookbook and LOVED it.

Roasted Yellow Pepper Soup with Shrimp

6 yellow bell peppers
1 Tbs olive oil (or more for saute)
1 Tbs butter
2 cloves garlic
2 Cups onion, chopped
1 medium potato, peeled and diced
1/2 tsp. salt
1/2 tsp. black pepper
6 Cups of broth
1 lb, peeled, deveined, raw medium shrimp (save shells for broth)
1/2 Cup green bell pepper, chopped
1 Cup fresh tomatoes, cut in chunks
1/4 Cup fresh cilantro, chopped for garnish

Roast peppers by placing on a grill, or under an oven broiler and cook until black and blistered. Cool and peel away charred skin under running water. Remove seeds and stems. Set aside.

Prepare broth. Include shrimp shells for extra flavor. (I also threw in the onion ends from chopping the onion)

In a soup pot, saute onion, garlic, and potato over medium heat for about 10 - 15 min. Add salt and pepper.

Chop roasted peppers and add to pot, along with broth. Simmer 30 minutes.

Puree in a blender or food processor until smooth.

Return to pot and add shrimp, green pepper and tomatoes. Simmer about 10 minutes, or until shrimp is pink.

Serve with cilantro sprinkled on top.

Serves 4 generously, or 6 as an appetizer.

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