A cheerful appearance makes any food taste better -- this Roasted Red Pepper soup is no exception
A few years (decades) back there was a group of young musicians, British ne’er-do-wells, The Shifting Pebbles, maybe? They had that one good tune, you know the one. “You can’t always get what you want, but if you try some time, you just might find, you get what you need.”
Well, I’d like to draw a parallel between that always on-point rocker for the ages from the 1969 Rolling Stones Let it Bleed album and the subject of this blog post, my recent batch of red bell pepper soup.
Not that I have lofty ambitions or anything.
Well, I’d like to draw a parallel between that always on-point rocker for the ages from the 1969 Rolling Stones Let it Bleed album and the subject of this blog post, my recent batch of red bell pepper soup.
Not that I have lofty ambitions or anything.
Soup and crescent rolls for lunch or supper -- now that's comfort food!
While searching the internet for intriguing soup recipes, this one from Taste of Home caught my eye. It checks the boxes for A) Healthy, B) Not the same old thing, and C) Huge sale on red peppers at the grocery.
Life during the COVID-19 era means we learn to plan menus around what’s fresh, available, and won’t break the bank.
Life during the COVID-19 era means we learn to plan menus around what’s fresh, available, and won’t break the bank.
Back to the soup and the song. I wanted this soup to be a knockout, a revelation. I wanted to have a why-didn’t-I-try-this-sooner experience.
But listen to Mick. Sometimes what you want is elusive.
But listen to Mick. Sometimes what you want is elusive.
This is a very good soup - a Go-With Soup but not a Destination Soup, if you know what I mean.
Perfect alongside a sandwich at lunchtime, maybe a sassy replacement for good old tomato soup. (Both are loaded with vitamin C!)
Sometimes you get what you need.
Perfect alongside a sandwich at lunchtime, maybe a sassy replacement for good old tomato soup. (Both are loaded with vitamin C!)
Sometimes you get what you need.
My Changes: On the advice of the original recipe’s reviewers, I roasted the peppers in advance, then skinned and seeded them. This adds at least an hour but can be done in advance. If you have the luxury of time, do this. If not, I’m sure it’s just fine as written.
I used brown rice and probably should have cooked it a bit longer before considering it done enough to use the immersion blender. I expected the rice to ‘melt’ into the pureed soup but instead had tiny rice flecks in the mix. Not awful but not ideal either.
Roasted Halibut in Roasted Red Pepper Soup
We tried an experiment with tonight’s fish dinner.
Simply roasted fish plated on top of a small ladle of red bell pepper soup – simply delicious!
So you see, this Go-With soup is a multi-tasker. I like that in a soup!
Find the recipe from Taste of Home here.
Simply roasted fish plated on top of a small ladle of red bell pepper soup – simply delicious!
So you see, this Go-With soup is a multi-tasker. I like that in a soup!
Find the recipe from Taste of Home here.
Today’s cooking song can only be the subject of the post. Take it away, Mick and the boys!
For our jazzy dinnertime playlist I am delighted to share a Joe Pass album from 1966 titled The Stones Jazz. I had no idea this even existed – decent covers of hits from the early Stones catalog – but am happy it’s in my life now. Enjoy.
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