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Year of the Soup: Week 34

You can see it on his face the minute he tastes it.  For just an instant he looks as if something sour has touched his taste buds, then his features turn to consideration as he tries to figure out what that icky flavor is.  He describes it as earthy, dirty and perfumey, looking at me as though I’ve fed him dirt.  It’s one of the few things that John doesn’t like: thyme.

Discovering this is huge – John likes damn near everything.  The only other food item I know he doesn’t care for is bleu cheese, and he’ll even eat that on occasion.  Now I can officially add thyme to that tiny list, and I suppose try to avoid future soup recipes that feature it.  If I’m feeling nice :)

In the case of this soup, I think the thyme is excellent.  In fact, this whole soup impressed me.  I thought it sounded good because I love roasted peppers, but the thyme and fennel give it another savory dimension.  After that first taste it was clear John wanted nothing to do with this soup.  That’s fine with me.  This recipe makes a small batch, so I’m pretty sure I’ll be able to finish it off without his help :)

Rainbow Roasted Pepper Soup

Ingredients
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 large yellow bell pepper
  • 8 cloves garlic
  • 1/2 lemon
  • 3 cups vegetable broth
  • 1/4 teaspoon garlic powder
  • ground black pepper to taste
  • 1 teaspoon fennel seed
  • 1/4 teaspoon dried thyme
Directions
  1. Preheat oven to 375 degrees, halve all peppers (remove seeds) and peel garlic.
  2. Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
  3. Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
  4. When peppers are done, remove from oven and set aside.  Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
  5. In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add salt and black pepper to taste. Do not boil or cook any longer as the colors will fade.
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