Text 12378, 82 rader
Skriven 2007-02-27 10:46:08 av hap newsom
     Kommentar till en text av DALE SHIPP
Ärende: RE: Red Pepper & Coconut Sou
====================================
Hey Dale!
-> 
->   Here is a soup that our daughter in law made for us a few days ago.
->   We liked it, so Gail typed it up into our personal cookbook.
-> 
->   Sounds like something Hap will especially like -- but so will others.
-> 
Oh yeah baby! Looks mostly very tastey! One or two adjustments that I'd 
make would be to eliminate the teaspoon of salt...there's enough salt in the 
canned tomatoes and V8 for the dish (at least for my tastes). For Anne I'd 
eliminate the red pepper flakes and the cayenne, but would compensate for 
my by a squizzle of sriracha on the soup when served. Another interesting 
addition might be a bit of lemon or lime (I'd use lime) juice to the pot.
I will make this dish (I'm printing it out now) this weekend! 
Hmmmm, maybe a small dollop of sour cream or yogurt when served? 

-> MMMMM----- Recipe via Meal-Master (tm) v8.05
->  
->       Title: Roasted Red Pepper Coconut Soup
->  Categories: Vegetarian, Tested
->       Yield: 8 Servings
->  
->       6 ea Red bell peppers, roasted
->            OR
->      26 oz Can roasted sweet red
->            -peppers
->       2 tb Canola or other veg. oil
->       2 c  Chopped onions
->       2 ea Garlic cloves - peeled and
->            -left whole
->     1/2 ts Red pepper flakes
->     1/8 ts Cayenne
->            OR to taste (See note below)
->       1 ts Salt
->      16 oz Can diced tomatoes undrained
->      14 oz Canned coconut milk
->       5 oz Water
->      11 oz V-8 Juice
-> 
-> MMMMM--------------------------OPTIONAL----------------------------
---
->            Cooked rice
->  
->   If using roasted fresh red peppers, set them aside in a tightly
->   covered bowl to cool and then stem, seed and peel them.
->   
->   If you are using canned roasted red peppers, rinse them well in a
->   colander and set aside to drain.
->   
->   In a covered nonreactive soup pot on medium heat, warm the oil.  Add
->   the onions, garlic and red pepper flakes, salt and saute for about 15
->   minutes or until the onions are very soft and translucent.  Remove
->   the pot from the heat and add the canned tomatoes, coconut milk,
->   water & V 8 combination and the drained roasted red peppers.
->   
->   In small amounts place soup in a blender, puree the soup until smooth.
->   Place pureed soup in another container and continue placing more
->   chunky soup into blender until all the soup is smooth.
->   
->   Return soup to pot and cook on medium heat until hot.  Serve
->   immediately.
->   
->   A small amount of cooked rice can be stirred into the soup at serving
->   time if you want to. The rice will cut back on some of the spice
->   level.
->   
->   This soup reheat easily in microwave on medium heat setting.
->   
->   NOTE: Adapt spices to own spice level.
->   
->   A delightful flavorful soup.  Will do again.
->   
->   Adapted from Moosewood Restaurant Daily Special
->  
-> MMMMM
->  
-> 
Thanks for sharing this one Dale, and Thanks to your DIL for making it!
chat with you soon
hap 
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