Roasting Pan
Posted on Monday, September 22nd, 2008 at 08:09
Furnace or fire roasted red pepper and tomato soup, Chef Shelley Pogue Delicious
Ingredients you need:
1.5 pounds of red peppers
The pounds of fresh tomatoes
1 large onion
4 cloves garlic
1 tablespoon tomato paste
1 1 / 2 quarts chicken broth
C. teaspoon basil
A pinch of thyme and a pinch of oregano
1 / 2 cup grated Parmesan
1 tablespoon olive oil
= TT Salt and pepper (to taste)
Cut the tomatoes in half and do the same with the peppers, onion cut in quarters, remove the skin and brush garlic and olive oil around. Put in the oven on a rack Metallic large air circulation and cook flesh side. If you do not use metal grilles grilling, but remove moisture from the vegetables so they do not often cook in the oven. Bake at 200-250 degrees for about 20-30 minutes if you use more vegetables, can take longer than the time suggested. Cook until the pepper and tomato skins begin to wilt and brown. If the garlic and onion begins to become too brown, remove and let the tomato and roasted peppers followed. Remove from pan and place the vegetables in a bowl, cover with saran foil and let stand for 10-15 minutes. The steam grilled vegetables will be easier to wish peel.You Peel vegetables and mashed Grilled with its mix at this time. A blender works best, but also works standalone mixer. Puree the mixture and finish with a better finish product.In a pot, add the chicken broth, herbs, vegetables, mashed potatoes and simmer for about 30-45 minutes to allow all the flavors bloom. Before you are ready to serve, add the grated parmesan cheese and stir until smooth. If you have fresh herbs, you can add them to garnish the soup when it comes into your bowls. You can serve hot or cold. For serving cold cold for several hours in the refrigerator or create an ice bath to keep your hot soup chills it down. You will to adjust the seasoning reguardless of how to serve just before serving and / or guests.
You can also add cream and a pinch of sugar to accentuate the flavor if you do not have calories.
It is a great recipe and quite easy to do. If you do not feel like roasting vegetables, you can use canned. It will not be as delicious, but will work in a pinch to lack of time /.
About the Author
I am from Dallas, Texas and I moved to Austin, Texas in 2005 to attend Culinary School. I attended The Texas Culinary Academy 2005-2007 and graduated with an Associates of Applied Sciences. The program I attended is affiliated with The Le Cordon Bleu out of Paris, France. I learned a great deal cooking with my Gramdma Gracie in her kitchen. After many years of contemplating going to Culinary School I decided to make a change at the early age of 37. I learned you are not to old to make a life changing decision. I believe I was more receptive to learning the material and technique because it meant I was able to achieve a goal I had always wanted to. Now I want to be able to share some of the recipes I have created, and using on a daily basis. I was the Executive Chef at The Hills Fitness Center in Austin, Texas. I left after being the Executive Chef there for 1 year. I am not the research and development chef for Vertical Sales and Marketing, San Ramon, CA. I am also a personal chef and caterer in Austin, Texas, and working on developing a recipe and cook book.
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