This Thanksgiving, Jeff and I continued our tradition of including a homemade soup to include in the dishes we provide at each year’s holiday feast. Since we made our friend Kim’s excellent roasted tomato soup for Thanksgiving 2008 dinner with my family, and we were planning to make Emeril Lagasse’s broccoli cheese soup for our second 2009 Thanksgiving dinner (the Saturday after Thanksgiving, with the kids and Jeff’s parents), Jeff and I decided to try out Kim’s equally tasty roasted red pepper puree soup.
The original blog post shows a picture of the final product. This post simply shows our step-by-step photos.
Kim and Barry served this soup at a beautiful dinner party they hosted for a small group of friends this year, so Jeff and I were already big fans when we chose it as as an accompaniment to the lavish Tanksgiving feast we enjoyed at my parents’ home. But neither of us had ever roasted and peeled bell peppers before. So, this would be a new culinary adventure for us.
The soup proved to be a big hit at Thanksgiving dinner, just as it had been at Kim and Barry’s Valentines dinner.
Because we’re such novices at roasting vegetables, Jeff and I misread Kim’s original recipe. We mistook the “flesh” (the meaty pulp of the pepper) for the “skin” (the outer layer of the pepper). And we mistakenly oiled, seasoned, and started roasting our peppers with the pulp side up instead of the protective skin side up. One quick text message to Kim (at her family’s Thanksgiving dinner) confirmed our fear, we had it backwards, or in our case, wrong side up. We immediately turned the peppers over (skin side up), seasoned the skin, and finished (successfully) roasted our peppers skin side up.
Word to the wise, do a we say, not as we show. Our step-by-step pictures show us incorrectly starting to roast the flesh side up.
And definitely give this tasty soup a try!