Winterval recipes (for P and everyone else too)
Mom made this traditional Winterval soup last year. (Anything we do that we can actually remember the next year counts as a tradition, and this soup was unforgettable!)
1 large red bell pepper
1 tablespoon olive oil
1/2 cup white onion, chopped
3 1/2 cups fat-free chicken broth
1/2 cup dry white wine
12 ounces sweet potatoes, peeled, quartered lengthwise and thinly sliced
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons feta cheese, or cotilja cheese
1. Preheat oven broiler. Cut red pepper in half lengthwise. Discard stem and seeds. Put pepper, skin side up, on a foil-lined pie plate and press with palm to flatten. Roast under the broiler until charred and blistered, about 4-5 minutes. Transfer to a plastic bag and steam 10-12 minutes. Remove the skin. Coarsely chop and set aside.
2. In a large saucepan, heat oil over med heat and cook onion, stirring, until softened 3-5 minutes. Add broth, wine, potato, salt and chopped pepper (reserve a few tbsp of chopped pepper for garnish)
3. Bring to a boil, reduce heat to low, simmer until potatoes and pepper very tender, about 18-20 minutes. Transfer soup to a blender or food processor and puree until smooth. Return soup to pan and bring to a oil over medium-low heat, stirring frequently, and cook 3-4 minutes. Stir in the pepper. Adjust seasoning. Divide among 4 bowls. Scatter crumbled cheese and reserved diced pepper over each bowl. Serve hot.
1 large red bell pepper
1 tablespoon olive oil
1/2 cup white onion, chopped
3 1/2 cups fat-free chicken broth
1/2 cup dry white wine
12 ounces sweet potatoes, peeled, quartered lengthwise and thinly sliced
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons feta cheese, or cotilja cheese
1. Preheat oven broiler. Cut red pepper in half lengthwise. Discard stem and seeds. Put pepper, skin side up, on a foil-lined pie plate and press with palm to flatten. Roast under the broiler until charred and blistered, about 4-5 minutes. Transfer to a plastic bag and steam 10-12 minutes. Remove the skin. Coarsely chop and set aside.
2. In a large saucepan, heat oil over med heat and cook onion, stirring, until softened 3-5 minutes. Add broth, wine, potato, salt and chopped pepper (reserve a few tbsp of chopped pepper for garnish)
3. Bring to a boil, reduce heat to low, simmer until potatoes and pepper very tender, about 18-20 minutes. Transfer soup to a blender or food processor and puree until smooth. Return soup to pan and bring to a oil over medium-low heat, stirring frequently, and cook 3-4 minutes. Stir in the pepper. Adjust seasoning. Divide among 4 bowls. Scatter crumbled cheese and reserved diced pepper over each bowl. Serve hot.