Friday, September 23, 2011

Excellent Blurry Lunch

F. has the wild idea to throw a party at which everyone can fry anything their heart desires: avocados, chocolate bars, hot peppers, buffalo tofu wings... anything.  That is Fry Fest, and it has not happened yet.  But we did get together with a few people to fry some things for dinner, and I did go to the grocery store that evening and buy everything that seemed like a good idea, even if it wasn't.

I had a few bell peppers and tomatillos lying around on Wednesday after a little bit too much exuberance at the grocery store in preparation for "Fry Fest: the Prequel."  I don't even really enjoy bell peppers most of the time, so I was at a loss regarding what should be done with them.  That's how they lasted until Wednesday.  But then I thought, "OK.  I don't like bell peppers, except when they are roasted until burnt and/or spiced with lots of cumin and garlic.  Let's go with that."  I broiled the peppers and tomatillos until their skins were substantially blackened, chopped half an onion and some garlic, and went to the basement to get my secret stash of cumin in the Big Jar so I could refill my common-knowledge stash of cumin in the Small Jar. 

I ate this roasted pepper soup with cheese & crackers, spinach salad with mustard vinaigrette, dried cherries & almonds, and my favorite weird green Naked Juice smoothie.  

Here's how it's done.

3-4 bell peppers
about 6 tomatillos
half a large onion
4 cloves of garlic
a teaspoon of cumin seeds
4ish cups veggie broth

  1. Halve the peppers and tomatillos, lay them cut sides down on a baking sheet or broiling pan, and broil them until their skins are blackened enough for you.  I went for about 15 minutes. 
  2. Chop the onion and garlic.
  3. Melt the butter in a big soup pan, and throw the cumin seeds in there.  You could add a chopped jalapeno here too if you like.  Or a chipotle!  That would be great.
  4. When the cumin seeds are sizzling, add the onion and garlic.  Cook them until they're cooked.  You know how long to cook onions and garlic.
  5. Add all the stuff from the broiler.  Maybe give it a few chops with a knife first, because you're going to use an immersion blender on it and that'll make it go faster.
  6. Add the veggie broth.  You could just add enough to allow blending and keep the rest aside, if you would like to control the thickness of the soup.
  7. Will it blend?  Blend it.
  8. Stir in some yogurt until the soup is creamy enough for you.  Check for salt.  It might be good to add ground chile powder here, especially if you have ground dried chipotles or something smoky like that.

1 comment:

  1. Soup! How simple and wonderful! After 2 weeks of rich food, this sounds heavenly!