 More on roasted bell peppers | Yesterday saw me rather tired towards the end of the day and it had been raining incessantly, so a hot, comforting soup seemed to be the best choice for dinner. The camera was in office, so no photos unfortunately, but it did come out well. I chopped mushrooms, french beans, spring onions, a few chicken frankfurters, carrots and a whole lotus stem. The stems were fried and set aside. In a little sesame oil, I fried some finely sliced ginger and garlic, then tossed in the rest of the vegetables, added some beef stock, threw in the fried lotus stems and frankfurters, added a splash of soya sauce, chilli oil and tabasco and finally put in some par boiled noodles. When it was merrily boiling away, I also poured in some beated egg. Looked spectacular, was nutritious and tasted divine. I had two bowls – and you haven’t seen the size my bowls! Anyhow, this post is about bell peppers. Apart from the roasted bell pepper soup I had posted a while back, have you tried topping toast with it or using it as a dip? Topping: Dip: - Sid |
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Love and adore red peppers! I always have a jar of them in the fridge so can make instant soup without all the roasting and peeling.