天美麻豆

If my family is anything like yours we are always searching for new recipes. And now it is Ramadan so I  Thought it would be fun to share our tried and true dishes! 

My first recipe is Green Pepper Soup.  It's a big hit.  I found it on monsoonspice.com and have doubled the recipe, but it's easy enough to scale it back to 4 servings if need be, just instead of 4 peppers use 5.

Green Pepper Soup
Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients
8 Green Pepper (Finely)
2 medium sweet onion (Finely)
4 Garlic Cloves (Finely)
1.5 tbsp Flour
8 cups Vegetable Broth
1 cup heavy cream
2 tbsp lemon juice
1 tbsp Butter
Salt and freshly ground black pepper
2 tbsp Mixed Dry Herbs

Directions

-Heat butter/oil in a pan and add finely chopped garlic and onions. Saut茅 it at medium flame till onion turns translucent.
-Now add chopped green peppers and saut茅 them continuously for about 5-6 minutes till the pepper become soft and skin starts to wilt.
-Mix the flour and cook on medium heat for about 2-3 minutes till the raw smell of flour is gone.
-Next add about 2 cups of vegetable broth and bring it to boil. Remove the pan from flame and let it completely cool down a bit.
-Transfer the contents to a food processor and puree the mixture to smooth consistency without adding any more of water. Or you can use a submersible soup pureer.
-Transfer this puree back to the pan and add vegetable broth, dry mixed herbs and salt and freshly ground pepper to taste.
-Simmer and cook uncovered till the bubbles are formed at the surface, stirring in between.
-When the bubbles are formed, mix the fresh cream, lime/lemon juice and adjust the seasoning per taste. Cook this for further 4-5 minutes in medium flame.