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DEL.ICIO.USThree Pepper Soup - from Baraonda
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Cuisine: Soup Vegetarian
FROM THE MENU OF . . . BARAONDA
710 Peachtree St., Atlanta
404-879-9962
Q: I would love it if you could get the recipe for Three Pepper Soup at Baraonda. I go there often and love the food, so I took a friend for lunch. We were both amazed at the rich color and unusual flavor of the soup.
--- Kristin McCarver, Decatur
A: Chef-owner Costanzo Astarita was happy to provide the recipe for this simply seasoned soup, which is featured as a special. Red, yellow and green bell peppers are sauteed with onions and poblano peppers and pureed for a textured soup with flecks of color. For a richer soup, add cream at the end of cooking.
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 4
Ingredients:
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2 tablespoons olive oil
1/2 cup chopped onion
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 small poblano pepper, seeded and julienned
1 bay leaf
1/4 cup white wine
4 cups reduced-sodium chicken broth or vegetable broth
3 tablespoons butter, melted
1/3 cup all-purpose flour
1/4 cup heavy cream (optional)
Salt and pepper
Instructions:
In a stockpot over medium heat, add oil. Saute onions until softened. Add red, yellow and green bell peppers and poblano peppers. Add bay leaf, and cook on low heat for 20 minutes.
Add wine, increase to high and cook until evaporated, stirring frequently. Add broth and bring to a boil.
In a bowl, combine melted butter and flour to make a paste, and slowly add to soup. Cook on medium heat for 20 to 25 minutes, stirring occasionally. Add cream, if desired. Cool briefly. Discard bay leaf. Puree soup in a food processor, leaving it a little chunky. Season to taste with salt and pepper
Add wine, increase to high and cook until evaporated, stirring frequently. Add broth and bring to a boil.
In a bowl, combine melted butter and flour to make a paste, and slowly add to soup. Cook on medium heat for 20 to 25 minutes, stirring occasionally. Add cream, if desired. Cool briefly. Discard bay leaf. Puree soup in a food processor, leaving it a little chunky. Season to taste with salt and pepper
Nutrition:
Per serving, without heavy cream: 272 calories (percent of calories from fat, 52), 14 grams protein, 19 grams carbohydrates, 3 grams fiber, 16 grams fat (6 grams saturated), 23 milligrams cholesterol, 610 milligrams sodium.
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