Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Makes 1 L of soup – Serves 4
Ingredients
- 2 cups roasted red peppers (about 32 ounces canned or store-bought roasted red peppers or 5 to 6 fresh roasting red peppers)
- 2 cups vegetable broth
- 1/4 cup feta cheese
- 1 tbsp olive oil
- 1 heaping tbsp sesame seeds
- 2 to 3 sprigs of fresh oregano
- Salt and pepper, to taste
Preparation
- With fresh peppers, grill them whole on the barbecue until very charred, even charred. Once cooked, remove the burnt outer skin and scoop out the insides.
- With canned peppers, drain and rinse under cool water. Either way, you should get about 2 tightly packed cups.
- Mix the peppers with the vegetable broth, fresh oregano leaves and olive oil.
- Blend everything together until smooth.
- Add the crumbled feta cheese, sesame seeds and stir with a spoon. Taste before adding salt, as the feta is already very salty. Adjust the seasoning to your taste.
- Allow to cool completely before serving in a chilled bowl.
* This recipe can be made using fresh red peppers or you can make life easier by using canned roasted red peppers.
Source: recipe from Jean Laflamme, founder of Jean Bouffe.
Published on lapresse.ca on