Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 cup toyga (Turkish yogurt)
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place the peppers on a baking sheet, cut side down.
2. Roast the peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10-15 minutes.
4. Once the peppers are cool enough to handle, peel off the skin and discard it.
5. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5-7 minutes, or until the onion is translucent.
6. Add the roasted red peppers and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
7. Remove the pot from the heat and let the soup cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until it is smooth.
9. Return the soup to the pot and stir in the toyga. Season with salt and pepper to taste.
10. Heat the soup over low heat until it is warmed through.
11. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 14g
Protein: 6g
Sodium: 600mg
Substitutions for ingredients:
- Red bell peppers can be substituted with jarred roasted red peppers.
- Toyga can be substituted with Greek yogurt or sour cream.
Variations:
- Add a pinch of cumin or smoked paprika for a smoky flavor.
- Top the soup with croutons or toasted nuts for added texture.
- Add cooked chicken or shrimp to make the soup more filling.
Tips and tricks:
- To make peeling the roasted peppers easier, place them in a plastic bag for 10-15 minutes after roasting. The steam will help loosen the skin.
- If using a blender to puree the soup, be sure to let it cool slightly before blending to avoid hot liquid splashing out of the blender.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, croutons, toasted nuts
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to let the soup cool slightly before blending to avoid hot liquid splashing out of the blender.
- Store leftover soup in the refrigerator for up to 3 days.
Food history:
Toyga is a traditional Turkish yogurt made from sheep's milk. It is often used in soups and stews for added creaminess.
Flavor profiles:
Creamy, tangy, slightly sweet
Serving suggestions:
Serve the soup as a starter or main dish.
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