{"id":25,"date":"2015-07-06T00:11:00","date_gmt":"2015-07-06T00:11:00","guid":{"rendered":"https:\/\/gobananaelaine.wordpress.com\/2015\/07\/06\/not-just-red-pepper-soup"},"modified":"2018-01-14T17:06:54","modified_gmt":"2018-01-14T17:06:54","slug":"not-just-red-pepper-soup","status":"publish","type":"post","link":"https:\/\/www.elainekwok.com\/lunchlainey\/2015\/07\/06\/not-just-red-pepper-soup\/","title":{"rendered":"Not-Just Red Pepper Soup"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/bbfa6-_dsc0926.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/bbfa6-_dsc0926.jpg?w=300\" width=\"400\" height=\"265\" border=\"0\" \/><\/a><\/div>\n<p>My husband and I recently took a trip to Italy where I tasted this incredible soup in a restaurant called Roscioli in Rome. It was dairy free, but incredibly creamy and had a real complexity to the flavours. The soup at the restaurant had little shrimp and chunks of salami in it (it tastes better than it sounds), which I haven&#8217;t done for this recipe. Honestly, I don&#8217;t know how close this is, I just know that it&#8217;s tasty.<\/p>\n<p><b>Cooking time: 1-1.5 hours altogether<\/b><br \/>\n<b>Working time: 30 minutes<\/b><br \/>\n<b>Servings: 6-8<\/b><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 Red bell peppers, seeded and chopped into 1&#8243; sections<\/li>\n<li>1.5 shallots, peeled and chopped into 1&#8243; sections<\/li>\n<li>5 cloves garlic, unpeeled<\/li>\n<li>1 can whole tomatoes<\/li>\n<li>2 cups <a href=\"https:\/\/www.elainekwok.com\/lunchlainey\/2011\/04\/21\/basic-soup-stock\/\" target=\"_blank\" rel=\"noopener\">homemade turkey stock<\/a><\/li>\n<li>1 tbsp salt (or more to taste)<\/li>\n<li>1\/2 tsp <a href=\"http:\/\/thaifood.about.com\/od\/authenticallythai\/a\/All-About-Shrimp-Paste-Kapi-In-Thai.htm\" target=\"_blank\" rel=\"noopener\">shrimp paste<\/a><\/li>\n<li>Olive oil to coat veggies and 1 tbsp for soup<\/li>\n<\/ul>\n<h3>Let&#8217;s do it!<\/h3>\n<ol>\n<li>Toss the veggies in some olive oil and roast in the toaster oven on the toast setting until everything gets soft and you start to see a bit of charring. Remove garlic peels once cool enough to touch<\/li>\n<li>Meanwhile, deseed the tomatoes. How I do this is I pour the entire can into a large bowl and open each tomato with my hands and scrape out the seeds, then shake the tomato out in the can liquid until the seeds dislodge. I put the cleaned tomato into the soup pot. After doing this with all the tomatoes, I pour the can water through a sieve and use a wooden spoon to moosh any leftover tomato bits through, while keeping the seeds out. It&#8217;s labour intensive, but it&#8217;s worth it.<\/li>\n<li>Add everything into the soup pot and blend using an immersion blender BEFORE TURNING ON THE STOVE. Unless you want to splash molten soup all over yourself.<\/li>\n<li>Simmer for about 30 minutes or until the flavours are blended to your liking.<\/li>\n<li>If you&#8217;re not too picky, the soup is more or less good to go. If you&#8217;re going for the the smoothest soup in the world, push the soup through a super-fine drum sieve, which will take about 10-15 minutes of active stirring, but will result in a velvety, bright texture.<\/li>\n<li>At this point, I added some water to thin it out a bit and to dilute the soup, since it was very strong in flavour.<\/li>\n<\/ol>\n<p>There it is, a very bright, tasty soup that will have guests asking &#8220;what&#8230; what exactly is in this?&#8221;, but in a good way!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My husband and I recently took a trip to Italy where I tasted this incredible soup in a restaurant called Roscioli in Rome. It was dairy free, but incredibly creamy and had a real complexity to the flavours. The soup at the restaurant had little shrimp and chunks of salami in it (it tastes better&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.elainekwok.com\/lunchlainey\/2015\/07\/06\/not-just-red-pepper-soup\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":26,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[120],"tags":[25,118],"class_list":["post-25","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","tag-canned-tomatoes","tag-shrimp-paste"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":2,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"predecessor-version":[{"id":330,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/25\/revisions\/330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media\/26"}],"wp:attachment":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}