Don Diego`s Sopa De Pimientos Morrones
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 large bell peppers, red
- 1 medium onion (s), finely diced
- 3 tablespoon oil, (sunflower oil)
- 250 ml tomato juice
- 1 liter chicken broth
- 1 pepper (s), red, finely chopped (optional)
- salt and pepper
- Crème fraîche, (for garnish)
Print Recipe
Pin Recipe Instructions
- For this soup, it is advisable to use only peppers in their full beauty: ripe, shiny and thick-fleshed. The limp, dull and wrinkled ones are much more tired in terms of taste and should therefore be avoided.
- First we need to pull out the peppers. In Mexico, the peppers would be roasted over the open flame of the gas stove until they beat brown-black bubbles, and then peeled under running water. In Germany, on the other hand, there is rest over the ceramic hobs, which is why the grill function of the oven has to be used to produce the same effect. When peeling the pods, German perfection is also not required. The toasted aromas and smoky taste are welcome. For ambitious Peller, diligence cards are kept at the most.
- While the peppers are getting sunburned in the oven, you can heat oil in the pan, steam the diced onions until they are translucent and set aside.
- Now the bell peppers are allowed to run, which should remove the inner walls and seeds at the same time and cut the bell peppers into large pieces. Now process the peppers together with the onions (the peppers, if desired) and some chicken broth with the hand blender to a creamy puree. Top up with the remaining chicken stock and tomato juice and simmer on a low flame for about 15 minutes. Season to taste with salt and freshly ground black pepper.
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