zondag 28 november 2010

Creamy red pepper soup for IHCC

So it's already the 9th week that whe are cooking with Giada over at i heart cooking club, one thirth of our time with her is up. Wath do hou think of her and her cooking? Because i don't know it yet..
I have to confess i still don't own a book of Giada, running true her recipes online is that one of my problems with her or that i can't easily make a lot of her recipe because i can't get the ingredients.
The stuff i did cook i liked but i wasn't amazed by most of them, so maybe i can still change this feeling around with some help of you all.

This week theme is: warm the belly, fill the soul.
Right now as i'm working on this post the first snow of the season is falling, what a coinsidence. I love the snow, but you have to know something about Dutch people "they are always complaning about the weather" like "it's to hot" or "it's so cold" and "it's going to snow" they are never satisfied with almost any kind of weather. I on the other hand can't hardly wait till the seasons are changing and snow starts to fall. In my early days after a day of laughter and playing in the snow, trowing snowballs to each other and making the biggest snowman you could, taking sleigh rides and making angels in the snow. My mum would call us in for dinner and she often made soup or a real dutch "stamppot" (Mash pot).
So i'm filling my soul with all this happy chilhood memory's and the love for the snow is falling and warming my belly with this Creamy red bell pepper soup.

Recipe courtesy of Giada de Laurentiis
at the foodnetwork.com

cooking time:45 minutes
Yields: 8 servings

4 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh thyme leaves
6 cups chicken broth
2 (12-ounce) jars roasted red bell peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoon sugar
Salt and freshly ground black pepper
16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
1/2 cup mascarpone cheese
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.

Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.

Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.

Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

6 opmerkingen:

  1. Beautiful colour on the soup! I have been enjoying Giada's dishes, but I always increase the garlic, salt and hot peppers when they are in the recipe.
    But still, I am always looking forward to the next chef! Next is a boy, we do boy/girl. Can't wait!

  2. I'm so glad to hear that someone else, other than me, loves the snow! I love the first snowfall of the year.

    Your red pepper soup looks wonderful with the crispy croutons on top. Your pictures are always great.

    I will say that I love Giada and her recipes, but I do spice them up with extra garlic, onions, salt, and other aromatics. I do find that she goes light on seasonings. Always feel free to change up the recipes to your liking. We love it when people take the recipe and make it their own.

  3. Where I live (Southern US), we complain about the weather all the time too. But when it snows, we go crazy (and then complain) because it doesn't happen that often!

    Giada's cooking...my family and I have enjoyed several of her recipes, but I've also found the need to add to them. There have been a few disappointments (like last night's dinner--my IHCC entry for next week). Overall, though, more keepers than not.

    Your soup is pretty. I especially like the thyme sprigs. Nice touch!

  4. Yes! Soup! My everyday go-to comfort food. Beautiful colors...looks fabulous, bet it tasted great.

  5. A gorgeous soup--it looks so warming and comforting.

    I have had good luck with almost all of the Giada recipes I make, but like some of the others I usually add more seasoning which is common for me regardless of whose recipe I am cooking from--more garlic is always better in my book. ;-)

  6. Yvette, this soup looks gorgeous and would definitely warm any soul.

    Me - I love the warmth - snow, not so much :-)

    In the main I love Giada's recipes, especially for quick, mid-week meals. I love that there is nothing really "chefy" about them, as I just don't have time for that. Also I tend to often just use her recipe as a guideline and then tweak to suit my tastes and available ingredients.

    Sue :-)