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Old 11-04-2008, 01:59 AM   #1
PseudoChef
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Default Roasted Red Pepper Beer Cheese Soup

Sauteed shallots and garlic, reduced 10 oz ESB to syrup consistency over low heat, added 10 oz chicken stock, 6 oz cream, roasted pepper, and about a cup and a half of assorted cheese (add in small increments off the heat).

Pureed with immersion blender.



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Old 11-04-2008, 02:01 AM   #2
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Nice! I'm going to make something similar. Thanks for the inspiration.


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Old 11-04-2008, 02:07 AM   #3
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Looks great. What did you garnish with?
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Old 11-04-2008, 02:31 AM   #4
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Beautiful looking soup, and I bet it tasted great. What type of red peppers did you use? Red bell peppers, I'm guessing. I have a nice one ready to harvest in my garden, so I might try this.

I'm thinking some ripe red jalepenos would work too.
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Old 11-04-2008, 02:45 AM   #5
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Just garnished with parsley and cayenne.

Just used a red bell pepper that I roasted under the broiler.
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Old 11-04-2008, 10:40 AM   #6
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yum.

tonight was a corn chowder with roasted onion and a slice of toasted 4 cheese sourdough bread.

no pix as I was busy eating and drinking multiple Honey Cream ales.
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Old 11-04-2008, 03:46 PM   #7
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Quote:
Originally Posted by thataintchicken View Post
yum.

tonight was a corn chowder with roasted onion and a slice of toasted 4 cheese sourdough bread.

no pix as I was busy eating and drinking multiple Honey Cream ales.
I freaking love corn chowder! One of the things where if I see it on a menu at a restaurant, I instantly order it. Great stuff.

Going to try to get into soups/stews this year as the weather drops. This is only the second or third soup (from scratch) I've made.
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Old 11-04-2008, 06:28 PM   #8
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Cool deal. I miss my immersion blender, the battery bit the dust. I got it for $5 though brand new, so I guess I can't complain. Next one will be commercial duty.


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