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Roasted Red Pepper-Poblano-Black Bean Soup

If you ever want to feel really, really good about yourself, just go ahead and write a blog post detailing your most personal struggle and share it publicly. The number of Facebook comments, blog comments, texts, tweets and Facebook messages we received over the weekend was truly unreal, and from the bottom of my heart, I thank each person that let us know their own stories or that they were thinking about or praying for us.

One favorite message I received was from an old high school friend, who I had sadly lost touch with over the years. But one of those friends that you always remember warmly and fondly. She reached out to me with an overwhelming touching message and in the course of her communication cited our JV soccer coach. I had somehow repressed the memory of this coach who doubled as the high school fashion merchandising teacher. He had a coarse, ginger-hued ponytail that would make Bruce Jenner envious, and, in a repulsive yet endlessly fascinating fashion, the smoothest, shapeliest legs I have ever seen. He could have sold endless bottles of Nair with that skin.

And, that, friends is exactly like this soup. With a nice reddish brown tone and the smoothest, silkiest texture and with a big hit of spice – this soup is just like that soccer coach, but without the overall creepiness or gag-inducing qualities that involve a ponytailed older man with hairless stems. Because that, is just wrong, no matter how many games you win. SoupRoasted Red Pepper-Poblano-Black Bean Soup
6 red bell peppers
2 poblano peppers
1 jalapeno pepper (optional)
2 cherry peppers + oil (optional)
1 can black beans, partially drained
Chicken stock
Milk, half-and-half, or cream
Olive oil
Sea salt
Goat cheese, for topping

Lightly spritz peppers on all sides with olive oil (excluding cherry peppers, if adding). Lay on cookie sheet and broil 5-10 minutes, turning twice, until skin begins to blister. Remove from oven. Allow to cool slightly. Roughly chop peppers, removing seeds and stems. Place in blender. Add can of black beans and puree 1-2 minutes. Add two cherry peppers, if desired, along with drizzle of oil. Puree again 1-2 minutes. Add chicken stock and milk or cream until soup reaches desired consistency (a little thinner than a bisque, is ideal) – roughly 1 c. stock and 1/2 c. milk/cream, and blend thoroughly. Season as desired with sea salt. Top with goat cheese.

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