Toasted Almond And Roasted Red Pepper Soup
Serves 4-6
Ingredients:
1 Large Red Bell pepper (charred)
1 cup of raw almonds
4 cups of chicken stock or vegetable stock
1 tablespoon of Egyptian Queen Rub
1 sweet onion chopped small diced
3 garlic cloves, minced
4 tablespoons of olive oil
1 teaspoon of apple cider vinegar or fresh lemon juice
1 bay leaf
1/2 cup of chopped watercress for garnish
Salt to taste
Preparation:
For the Almonds and Red Bell Pepper:
Preheat oven to 400 F and place almonds in a sheet pan and toast whole for about 5-8 min, be careful they burn fast.
Char the bell pepper on your gas stove directly, if not set the broiler on your oven and broil for about 15 minutes turning it every 5 min or so. Until it is pretty black, place on a Ziploc or paper bag to steam for about 15 min, then remove the skin.
In a heavy bottom soup pot, add the olive oil, bay leaf and sauté the onions first for 6-10 min until slightly caramelized.
Add the garlic and sauté for about 3 min, remove from heat.
Add the stock, toasted almonds and charred pepper and simmer for about 10-15 min
Add the Egyptian Queen Spices and salt to taste, and the splash of apple cider or lemon juice, remove bay leaf and place on a blender until smooth and creamy
To Serve:
Drizzle with extra virgin olive oil, and garnish with chopped watercress and a pinch of Egyptian Queen.
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