Thursday, September 18, 2008

Prudy's Roasted Red and Yellow Pepper Soup and Tomato-Edamame Grilled Cheese Sandwiches

"I pledge my everlasting affection and devotion to this roasted pepper soup." These are the words that caught my eye when I was making my daily stop by Prudence Pennywise, sometime last week. In that moment, I knew that I was destined to make this soup and I did. I second Prudy's above statement and add "I will never make another recipe for Roasted Red Pepper Soup other than Prudy's". Maybe you don't have a love affair with this soup like I do. I have tried it a million times at a million places (even last friday), the best I have tried so far, is from Big City Bread Cafe, the most original, quirky place I have ever frequented. It was delicious there, with a fresh piece of mozzarella drop in, which melted ever so slowly. Oh, Athens, how I miss you!
Anyway, back to the soup. I have tried making it at home and Prudy's topped all the recipes I have tried. It was perfect! I used 2 red and 1 yellow pepper, left the skins on after roasting them and just pureed it all. I omitted the butter at the beginning and used 4 cups of chicken stock. I stirred in a little whole milk at the end instead of cream and even dropped a tiny ball of fresh mozzarella in mine, which was adorned with fresh basil leaves. (How I love growing fresh herbs!) I could go on all day about this soup. Really, it is that good. Try it!
A word about the awesome sandwich we had on the side and even dipped in the soup. It was wonderfully delicious. We absolutely love edamame at our house and this sandwich was great. I used a monterey jack/ colby combo for the cheese and grilled them in the George Foreman grill. This was a perfect fall dinner!

Roasted Red and Yellow Pepper Soup by Prudence Pennywise
3 whole bell peppers
1 tablespoon each butter and olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 (14.5 ounce) can Italian style diced tomatoes
1 teaspoon honey
3 cups chicken or vegetable stock
1/4 to 1/3 cup heavy cream or half and half
fresh basil, if desired

Roast bell peppers until blackened in most places. (I usually do it over a gas flame, but you can also do it in the oven at 450 degrees.) Place peppers in a ziptop bag for ten minutes. Remove from bag, remove stem and seeds and peel peppers, (I removed the tops and seeds before roasting on a foil-lined baking sheet) scraping with a knife. Chop coarsely. Heat olive oil and butter in a large pot over medium high heat. Add peppers, onion, garlic, and carrot. Saute until vegetables are softened, about five minutes. Add honey and stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until all vegetables are softened. Blend soup in blender, food processor, or with immersion blender, until not almost smooth, but with some chunky texture. Add cream and heat until just below a simmer. Season to taste with salt and pepper. Serve with fresh basil, sour cream and croutons if desired

Tomato-Edamame Grilled Cheese Sandwiches from Better Homes and Gardens Magazine

1 bulb garlic

1 tsp canola oil

1 12-oz pkg. frozen shelled edamame

1/4 cup fresh lemon juice

1/2 tsp ground cumin

1/3 cup snipped fresh Italian parsley

8 slices whole grain bread

2 tomatoes, thinly sliced

4 oz reduced-fat Monterey Jack cheese, sliced

Preheat oven to 425 degrees F. Slice off top 1/2 inch of garlic bulb. Leaving bulb whole, remove loose, outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes, until soft. Cool.

Meanwhile, cook edamame, according to pkg directions. Drain and rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use.

Add cooked edamame, lemon juice, 1/4 cup water, 1/2 tsp salt, and cumin to garlic in food processor. Cover and process until smooth. Transfer to a bowl. Stir in parsley.

For each sandwich spread 2 Tbls edamame mixture on two slices whole grain bread. Top one bread slice with 1 oz thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet toast over medium-high heat, turning once.


Alexa said...

I love the idea of your edamame sandwich. The soup looks delicious and what a great pair they make. This is going on my menu for Friday... Soup, sandwich and all...

Lisa said...

I like how you lightened the soup. I will have to try edame in a grilled cheese sandwich.

Anne said...

Wow, that soup looks amazing as do the sandwiches- great job!

Aggie said...

That soups looks delicious and your sandwiches - wow! I love edamame and would never have thought to put it in a sandwich like that, looks fantastic!

The Blonde Duck said...

That looks so good. I'll have to join the party and make some of my own!

Maria said...

I am hungry now! We actually just made that soup too, it will be on our blog soon! It was so good! Thanks to Prudy!!
I love the edamame on the sandwich. Genius Idea!! I will pair that with the soup next time!

Steph said...

Your roasted red pepper soup looks and sounds delicious! I've only ever made soup once, but this looks like something I could try if I'm ever in a soup making and eating mood. Doesn't Erin always have the best recipes!!

Those sandwiches look really really really good!! I might even try it without the cheese.. I guess it wouldn't be considered a grilled cheese sandwich anymore.

Sophie said...

I saw when Prudy made this and also wanted to make it quickly! Yeah, that sandwich you paired with it looks truly heavenly too. I just ate dinner and feel myself getting hungry again...need to make this!

Marie said...

Those look so good. I really must make Erin's soup. I fell in love with it when I saw it on her page and you have made me fall in love with it again. I Love the idea of a edamame sandwich! It looks fabulous!

Prudy said...

Oh man, why didn't we have a potluck so I could have one of your sandwiches? Nothing beats soup and grilled cheese in my book, nothing at all. Thanks so much for your kind words about this soup. Whenever I think about it, I want it for dinner. I love your light changes too.
And last but not least, we are making your peach ice cream this weekend. Can't wait. Thanks again.