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Soups by Merribuck

Grilled Coral Bell Pepper Soup
Grilled Coral Bell Pepper Soup

6 yellow bell peppers
2 red bell peppers
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups chopped onions
2 medium russet potatoes
6 cups defatted chicken broth
salt and freshly ground black pepper to taste
2 tablespoons snipped fresh chives
Halve each pepper lengthwise and core. Peel the potatoes and slice thinly. Grill 6 yellow bell pepper halves and 2 red bell pepper halves, skin-side down, 3 to 4 inches over hot coals for 12 to 15 minutes or until the skins are well charred. Transfer the peppers to a plastic bag and seal. Set aside for 15 minutes for the peppers to steam. Remove the charred skins from the peppers. Coarsely chop the roasted peppers and set aside. Melt the butter with the oil in a large, heavy saucepan. Add the chopped onions and wilt over medium-low heat for 10 minutes, stirring occasionally. Chop the remaining bell pepper halves and add them to the pot along with the potatoes, the chopped roasted peppers and the chicken broth. Bring to a boil, reduce heat to a simmer and cook, uncovered, until all the vegetables are tender, about 30 minutes. Season with salt and pepper. Remove soup from the heat and cool slightly. Puree the soup in batches in a blender or food processor. Cool to room temperature. Refrigerate, covered, until needed. Serve in small, brightly colored cups, garnish with snipped chives (to serve hot, return to the pot and heat through before serving).

Crock Pot Onion Soup

4 cups of beef broth
4 cups onion, thinly sliced
1/4 cup butter
2 tablespoons flour
1/4 cup dry Vermouth or Cognac (optional)
1 cup Gruyere, Parmesan or Mozzarella cheese, grated
sliced french bread (to serve)
Pour beef broth in crock, cover, set on high. Cook onions in large skillet in butter until brown, then add flour. Add onions to crock with Vermouth and cook for 3 hours. Shortly before serving, sprinkle grated cheese on sliced French bread and toast in broiler or toaster oven. Ladle soup into bowls and add toasted bread.

Peanut Soup

3 tablespoons butter
2 stalks celery, grated
1 onion, grated
1 tablespoon flour
5 cups chicken stock
1 cup chunk-style peanut butter
3/4 cup milk
3/4 heavy cream
Hot pepper sauce, to taste
salt and pepper, to taste
1/2 cup chopped roasted peanuts
Melt the butter in a large saucepan over low heat. Add the grated celery and onion and cook them until they are translucent. Add the flour and stir until the mixture becomes a smooth paste. Cook the paste for 2 to 3 minutes; then add the chicken stock, stirring until smooth. Raise the heat slightly, and bring the soup to a boil, and add the peanut butter, stirring to make sure that it is well mixed in. Lower the heat and allow the soup to simmer for 15 minutes. Finally add the milk, cream, hot pepper sauce, salt and pepper, and bring the soup to the boil again. Correct the seasonings and serve hot, garnishing each serving with a few roasted peanuts. Makes 6 servings.