Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup Sappada cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
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 them on a baking sheet, skin side up, and roast for 20-25 minutes, until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10-15 minutes.
3. Once the peppers are cool, peel off the skin and discard it. Chop the peppers into small pieces and set aside.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until the onion is translucent.
5. Add the chopped red bell peppers and chicken or vegetable broth to the pot. Bring to a boil and then reduce the heat to low. Simmer for 15-20 minutes, until the peppers are tender.
6. Using a blender or immersion blender, puree the soup until it is smooth.
7. Return the soup to the pot and add the grated Sappada cheese and heavy cream. Stir until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 15g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or canned roasted red peppers.
- Sappada cheese can be substituted with any other hard cheese, such as Parmesan or Asiago.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Top the soup with croutons or chopped fresh herbs, such as parsley or basil.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- To save time, use canned roasted red peppers instead of roasting them yourself.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Make sure to season the soup with enough salt and pepper to bring out the flavors of the roasted red peppers and Sappada cheese.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of grated Sappada cheese on top.
Garnishes:
Croutons, chopped fresh herbs, grated cheese
Pairings:
Crusty bread, salad, grilled cheese sandwich
Suggested side dishes:
Garlic bread, roasted vegetables, Caesar salad
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:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sappada cheese is a hard cheese from the Italian Alps that is traditionally made from cow's milk. It has a nutty, slightly sweet flavor and is often used in soups and pasta dishes.
Flavor profiles:
This soup has a rich, creamy texture and a sweet, smoky flavor from the roasted red peppers. The Sappada cheese adds a nutty, savory note to the soup.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a chilly day.
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