Author Topic: Corn and red Capsicum soup  (Read 9574 times)

Offline Persistenttiger

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Re: Corn and red Capsicum soup
« Reply #15 on: March 17, 2013, 02:10:00 am »
How do you think it would go subbing the capsicum for marinated sun dried tomato? DH detests capsicum :(

Offline Mama Fergie

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Re: Corn and red Capsicum soup
« Reply #16 on: March 17, 2013, 02:43:19 am »
Making this now for tea tonight as going out for a big lunch.
A nice bowl of soup to look forward too  :)

Offline Mama Fergie

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Re: Corn and red Capsicum soup
« Reply #17 on: March 17, 2013, 03:50:27 am »

Just made this for tea tonight and it is delicious.
Thanks for sharing

Offline judydawn

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Re: Corn and red Capsicum soup
« Reply #18 on: March 17, 2013, 05:07:06 am »
Persistenttiger, I guess you could but the taste would be completely different - I find sundried tomatoes very rich in flavour.  My bet is that your DH wouldn't even know there was red capsicum in this soup if you served it up to him and he didn't see you cook it  ;)

Good on you MF, this soup is too good to not go on everyone's to-do list.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Mama Fergie

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Re: Corn and red Capsicum soup
« Reply #19 on: March 17, 2013, 05:12:35 am »
A great recipe JD and I agree the taste would be totally different using sundried tomatoes and very rich.
I asked DH what he thought was in it and he said tomato and corn. He didn't guess capsicum.

Offline Kimmyh

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Re: Corn and red Capsicum soup
« Reply #20 on: March 17, 2013, 10:40:08 am »
Making a note to try this when winter comes. Thanks girls.

Offline Lucyluu

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Re: Corn and red Capsicum soup
« Reply #21 on: April 06, 2014, 02:00:44 am »
Made this last night, it warms you from the feet up, :P lovely.
Chief cook and bottle washer

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Re: Corn and red Capsicum soup
« Reply #22 on: April 06, 2014, 02:57:27 pm »
Made a similar soup tonight based on a recipe in the April edition of Gourmet Traveller magazine. Sauté onion and a clove of garlic, add 1/2 cup white wine and a pinch of saffron and cook 100c for 2 mins sp 1 then ad 1 litre chicken stock, 400g tin of crushed tomatoes (or fresh equivalent I suppose) and 450g of roasted red pepper (I bought a jar of these) and 3 sprigs of thyme.  Cook for 15 mins 100 degrees sp 1 then add 1 tbs of red wine/sherry vinegar and 50g of day-old bread (no crusts). Cook 2 mins 100 c sp 1 and allow to cool a bit  then purée speed 10 for 60 secs - careful if it is hot protect your hands near the lid. This is a lovely soup but not thick. I made it for work lunches this week and will take a slice of bread to toast and have on the side. I think next time I'll add smoked paprika or a pinch of cayenne. Tastes lovely, a nice summer soup