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.