Hot soup on a cold day
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wrote on 8 Jan 2025, 18:52 last edited by
A nice pot of sweet and hot pepper soup. one each orange, red and yellow sweet pepper, one anaheim, one poblano and one small but mighty serrano. Some onion and smoked parprika and chicken stock. Tasting really good.
Base recipe:
https://www.food.com/recipe/tri-colour-sweet-pepper-soup-412524#reviews
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wrote on 8 Jan 2025, 19:06 last edited by
Looks great!
Colorful, too.
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wrote on 8 Jan 2025, 19:25 last edited by wtg 1 Aug 2025, 19:25
Does look fabulous.
You done shoveling snow yet?
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wrote on 8 Jan 2025, 19:26 last edited by
Polyphenols, dontcha know.
I have a snow adaptation system - all wheel drive and the sun.
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wrote on 8 Jan 2025, 19:51 last edited by
Smoked Paprika is my new favorite spice. So yummy. Just had leftover this for lunch: It only gets 4 stars, but it is really good, and quite easy. https://cooking.nytimes.com/recipes/1025129-spicy-tomato-white-bean-stew?smid=ck-recipe-iOS-share
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wrote on 8 Jan 2025, 20:49 last edited by
Hot soup on a cold day is one of the rewards of winter. We recently had a tomato soup with fire-roasted red peppers and diced tomatoes that was seasoned with onions, garlic, and smoked paprika, all blended after cooking. Delicious with grilled cheese sandwiches and made enough to have a couple of mugs stashed in the refrigerator.
Big Al
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Smoked Paprika is my new favorite spice. So yummy. Just had leftover this for lunch: It only gets 4 stars, but it is really good, and quite easy. https://cooking.nytimes.com/recipes/1025129-spicy-tomato-white-bean-stew?smid=ck-recipe-iOS-share
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wrote on 9 Jan 2025, 15:17 last edited by Mik 1 Sept 2025, 15:18
Try Espelette pepper too. Delicious, similar to Aleppo with a bit more fruit and heat. On Amazon.
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wrote on 9 Jan 2025, 16:44 last edited by
As usual, the soup is better today, but the heat from the serrano has amplified. That's great for me, but others might not like it so much.
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wrote on 9 Jan 2025, 17:25 last edited by Steve Miller 1 Sept 2025, 17:28
Making these Mexican beans again today. I’ll serve them with the leftover brown rice from the rice cooker experiment. Leaving out the pork.
It’s the fresh tomatoes that make them so good. Abuela probably used canned and so did Nonna; Rick Bayless does too, but fresh really makes a difference. Makes them taste more California or something.
https://www.wskg.org/episodes/2020-09-21/milk-street-mexican-favorites-ep-402
Forecast calls for more snow Saturday and Sunday.
🥶🥶🥶
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Making these Mexican beans again today. I’ll serve them with the leftover brown rice from the rice cooker experiment. Leaving out the pork.
It’s the fresh tomatoes that make them so good. Abuela probably used canned and so did Nonna; Rick Bayless does too, but fresh really makes a difference. Makes them taste more California or something.
https://www.wskg.org/episodes/2020-09-21/milk-street-mexican-favorites-ep-402
Forecast calls for more snow Saturday and Sunday.
🥶🥶🥶
wrote on 9 Jan 2025, 17:42 last edited by -
wrote on 9 Jan 2025, 18:35 last edited by
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wrote on 9 Jan 2025, 18:59 last edited by
Yep, I'd like that bunches. Saved the recipe
We did not have a ham bone this year, so I'm craving a big pot of ham and bean soup with smoked ham hocks. I may make this recipe this evening - very quick, meatless.
https://www.simplyrecipes.com/marcella-hazan-white-bean-soup-review-8348453
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Yep, I'd like that bunches. Saved the recipe
We did not have a ham bone this year, so I'm craving a big pot of ham and bean soup with smoked ham hocks. I may make this recipe this evening - very quick, meatless.
https://www.simplyrecipes.com/marcella-hazan-white-bean-soup-review-8348453
wrote on 9 Jan 2025, 19:03 last edited by@Mik said in Hot soup on a cold day:
We did not have a ham bone this year
Got any breakfast places around you that serve ham carved from the bone? We have one around here called Mr A's; it's been open forever. They sell the ham bones to customers. Bonus is that there's still a lot of ham on them....
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wrote on 9 Jan 2025, 23:57 last edited by
Made the bean soup tonight. Too bland, so I added more salt and pepper plus some liquid smoke. Tastes pretty good with an unfussy Bordeaux and sourdough toast.
