Red and Yellow Bell Pepper Soup
From 2008-2015, I had a cooking blog - this blog. It started out small and slow - I travelled a lot back then and putting my favourite recipes online was a far lighter way of carrying them around than dragging physical cookbooks. I didn’t take pictures and was still teaching myself how to cook - much of it by way of experimentation. I was looking for a way to keep track of what I’d made, and lo and behold - Ilse’s Kitchen was born.
Years later, I began working for an NGO called foodwatch. When food became work, the blog became complicated and I took it offline. But I work elsewhere now, and food is a hobby again. And the blog has been on my mind - a lot. So after giving it some thought, and then some more, I decided to put it back up.
The principle will be very much the same as it was when I first started out - I’ll do this mostly for me. But while I’ve taken a few courses here and there, I’m no master chef - so if I can do it, anyone can. I’m happy to pass on what I’ve learned and if this blog inspires you or makes cooking ever so slightly slightly easier for you, then I’m even happier.
That’s why this is the recipe I chose to put back up the first. It was inspired out of laziness and just goes to show that in the kitchen, even laziness can lead to great things.
Ingredients (serves 2):
2 red bell peppers
1 yellow bell pepper
2 medium-sized onions
1L chicken stock (for a vegetarian version, use vegetable stock)
2 tbsp red wine vinegar
1 tsp sugar
olive oil
salt and pepper to taste
good dash of cream (once in the bowls)
Bread, butter and cheese (optional)
Instructions:
1. Chop the onion and cut the bell pepper into chunks. Put into a pan with the olive oil, and sautée for 10-15 minutes over medium heat, until both the onion and pepper have softened.
2. Add the chicken stock, red wine vinegar, and sugar. Boil for 10 more minutes, then blend. You can serve this soup two ways - go for a 'classier', light version, or serve it thick, like the meal that it deserves to be. For the 'lighter version', pour the soup through a sieve, with some help from the bottom of a spoon. For a thicker version, don't sieve.
3. Season to taste with salt and pepper, and pour a dash of cream into each bowl.
4. Serve with chunky bread and butter, either hot, all year round, or cooled like gazpacho for on hot summer days.
Tip: The hot version is pretty delicious with some slices of cheese layered into the bottom of the bowl, which melt when you pour your soup over it.
Years later, I began working for an NGO called foodwatch. When food became work, the blog became complicated and I took it offline. But I work elsewhere now, and food is a hobby again. And the blog has been on my mind - a lot. So after giving it some thought, and then some more, I decided to put it back up.
The principle will be very much the same as it was when I first started out - I’ll do this mostly for me. But while I’ve taken a few courses here and there, I’m no master chef - so if I can do it, anyone can. I’m happy to pass on what I’ve learned and if this blog inspires you or makes cooking ever so slightly slightly easier for you, then I’m even happier.
That’s why this is the recipe I chose to put back up the first. It was inspired out of laziness and just goes to show that in the kitchen, even laziness can lead to great things.
Ingredients (serves 2):
2 red bell peppers
1 yellow bell pepper
2 medium-sized onions
1L chicken stock (for a vegetarian version, use vegetable stock)
2 tbsp red wine vinegar
1 tsp sugar
olive oil
salt and pepper to taste
good dash of cream (once in the bowls)
Bread, butter and cheese (optional)
Instructions:
1. Chop the onion and cut the bell pepper into chunks. Put into a pan with the olive oil, and sautée for 10-15 minutes over medium heat, until both the onion and pepper have softened.
2. Add the chicken stock, red wine vinegar, and sugar. Boil for 10 more minutes, then blend. You can serve this soup two ways - go for a 'classier', light version, or serve it thick, like the meal that it deserves to be. For the 'lighter version', pour the soup through a sieve, with some help from the bottom of a spoon. For a thicker version, don't sieve.
3. Season to taste with salt and pepper, and pour a dash of cream into each bowl.
4. Serve with chunky bread and butter, either hot, all year round, or cooled like gazpacho for on hot summer days.
Tip: The hot version is pretty delicious with some slices of cheese layered into the bottom of the bowl, which melt when you pour your soup over it.
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