Peppers Prep Your for Fresh Soup

Many cooks have a favorite fresh pepper soups that they enjoy when the harvest of peppers starts coming in.  There are abundant recipes for roasted or regular pepper soups.  Here are some prep tips for you to get your favorite peppers ready for soup creation.

Preparation for Roasted Pepper Soups:

Roasted Peppers are great to use in fall and early winter soups and stews and we recommend that you combine sweet peppers along with hot peppers to get the right pepper flavor. Typical ratio is approximately 3/4 sweet and 1/4 hot peppers.

You will want to use ripe peppers that have been picked within the last 1-2 days with no blemishes on them. Once you are ready you will need to roast them in your oven or roast them on top of the grill so that the skins become charred. Once they have cooled, peel off the skins and discard them. Now your peppers are ready for your favorite soup recipe.

Preparation for Regular Pepper Soups

Wash and dry the peppers and then cut off their stems. Using your paring knife core the pepper and cut into strips, removing the seeds and membranes. Depending on the recipe that you are using, you will need thin to moderate sized strips. Saute your strips in a frying pan for a few minutes with a little butter to soften them. They are now ready for your favorite pepper soup recipe.

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