Red Pepper And Snapper Soup Recipe 425

Steps:

• To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
• Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
• Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
• Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
• Taste and adjust seasonings.
• Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
• To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
• Remove with a slotted spoon and add to broth.
• Boil fish in the same water until cooked through.
• Remove fish from water; flake very finely with a fork.
• Stir snapper and sherry, if desired, into soup base; heat through.

Steps:

• In large saucepan or Dutch oven heat oil
• Cook sweet peppers and shallots in hot oil over medium heat for 5 minutes
• Carefully add one can (about 1 3/4 cups) of broth
• Bring to boil, reduce heat
• Cover and simmer for 20 minutes until peppers are very tender
• Remove from heat
• Cool slightly
• Pour half of mixture into blender container, cover and blend until nearly smooth
• Pour into medium bowl
• Repeat with remaining pepper mixture
• Return all to saucepan
• Add remaining chicken broth, salt, pepper (black and red).
• Bring mixture to boiling
• Reduce heat
• Add fish to broth mixture, cover and simmer about 5 minutes or until fish just flakes easily with fork, stirring once or twice
• Stir in snipped parsley
• Ladle into individual bowls
• Garnish with parsley springs

Steps:

• Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
• Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
• Cook vegetables in butter until onions are translucent. Add beef stock.
• In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
• Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
• Strain soup.
• Place vegetables into food processor or blender and purée.
• Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
• Add meat and vegetable purée.
• Remove from direct heat. Add sherry right before serving.