Vegan - yellow pepper and almond soup

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* Exported from MasterCook *

 

Yellow Pepper and Almond Soup

 

Recipe By :Peter Berley

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole almonds -- peeled or blanched

2 tablespoons extra virgin olive oil

1 large red onion -- chopped

coarse salt

1 tablespoon minced garlic

2 sprigs fresh thyme

2 bay leaves

1/4 teaspoon red pepper flakes

2 pinches saffron threads (1/2-tsp)

2 cups peeled and seeded tomatoes with juice -- canned or fresh

2 large yellow bell peppers -- cored and diced

2 carrots -- chopped

water

black pepper

snipped fresh chives, basil, or cilantro for garnish

 

1. In a heavy-bottomed 3-quart saucepan over medium heat, combine the almonds

and oil and stir with a wooden spoon for 5 to 7 minutes, until the almonds turn

a lovely golden color and smell toasty and sweet. With a slotted spoon, remove

almonds to a plate. Drain any oil back into the pan.

 

2. Add the onion and a pinch of salt, turning the onion pieces over in the oil

to coat. Cook gently, covered, for 15 minutes, or until very tender. Do not

allow the onion to brown.

 

3. Stir in the garlic, thyme, bay leaves, red pepper flakes, and saffron and

cook for 3 minutes. Add the tomatoes, yellow peppers, carrots and enough water

to barely cover the vegetables. Raise the heat and bring to a boil. Reduce he

heat to low, cover and cook for 20 minutes or until the vegetables are tender.

 

4. While the soup simmers, pound the almonds to fine meal using a mortar and

pestle. Add a few tablespoons of the broth from the simmering soup to the

almonds to make a paste. With a rubber spatula, scrape the paste into the soup

and continue to cook for a few minutes more, until the soup thickens.

 

5. If the soup seems to thick, add more water. Add salt and pepper to taste.

Simmer for another minute to let the flavors meld.

 

6. Serve sprinkles with fresh herbs.

 

TO PEEL ALMONDS: In a small saucepan over high heat, bring 3 cups water to a

boil. Toss in 1 cup almonds and let them blanch for 1 to 2 minutes. Drain the

almonds and rinse them in a strainer under cold running water until they are

cool enough to handle. Squeeze each almond between your index finger and thumb

and pop them out of their skins onto a plate. Discard skins. Spread almonds on a

clean tea towel to dry.

 

Description:

" Spain "

Source:

" The Modern Vegetarian Kitchen (2000) "

S(VegRecipes):

" Pat Hanneman 14 Mar 2001 "

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Per Serving (excluding unknown items): 320 Calories; 25g Fat (67.0% calories

from fat); 10g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

133mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 4 1/2

Fat.

 

NOTES : " I came up with this soup after reading a book on Spanish cooking, which

inspired me to use almonds as a thickener. It's a spicy late-summer soup with

festive color and can be served either hot or cold. " PB

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4809 2470 0 0 0 0 2130706543

 

 

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