Saturday, May 7, 2011

Double rainbow roasted bell pepper soup

MmMmMmMm.... delicious roasted bell pepper soup. Perfect for those cool fall days. List of ingredients below. This recipe calls for the use of a food processor or a hand blender. This batch makes 4 to 6 servings and it can be kept in the fridge for a week. Also, I show you how to make a home made vegetable stock in this recipe. Enjoy!

Ingredients:

stock:
Vegetable scraps
3 bay leaves
water
salt

Soup:
3 bell peppers
2 challots
6 cloves of garlic
1 tomato
olive oil
1 potato
fresh parsley and cilantro to taste
grated parmesan cheese (optionnal)
salt and pepper to taste

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