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Seed Encyclopedia
| Roasted Red Pepper Soup with Nasturtiums |
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Submitted By: Denise Schreiber Ingredients: 6 red peppers, roasted, seeded and cooled ( I like Early Thickset) 1 12 oz. can of tomato juice 2 1/2 tomato juice cans of water, chicken or vegetable broth or any combination of the three About 1 cup of flowers and leaves from washed nasturtiums (Whirlybirds) 1 tablespoon of lemon juice leaves from 2 sprigs of fresh thyme salt and freshly ground pepper Sour cream In a food processor, puree peppers until smooth. Place in saucepan along with broth/water, tomato juice and lemon juice and heat thoroughly. Mince nasturtiums and add to soup with thyme. Add a small amount of salt and freshly ground pepper. Cook for another 5 minutes to allow flavors to meld together. Serve hot or cold with a dollop of sour cream. You can also skip the sour cream and add tablespoon of vodka if serving cold, stirring it in. (My husband's idea.) |
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