Re: Soup
Though the definition/word is probably only academic, I could be wrong and it won't effect the taste anyway, I think what you have is more stew than soup. As I see it.
Tips: Use stock, not water. Maybe try roasting that pepper first. Puree some of it, or all of it, to finish.
I'm a fan of vegetable stews made with good homemade stock. Potatoes and sweet potatoes and carrot and celery and onion and roasted peppers and squash. I like to caramelize the onions first, seperately, using a little sugar to help them along. A touch of bacon is nice, but not too much. Cumin and cinnamon and nutmeg are nice flavors. Salt and pepper. Puree to desired thickness.
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