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Cream of Onion Soup and Red Peppercorn Soup
You might think that onion and pepper soup sounds like a strange dish and perhaps you have never tried green pepper soup or red pepper soup before either. Of course, this cream of onion soup recipe is made with peppercorns and the other kind of soup is made with bell peppers. Just to confuse you even more, there is also a chili pepper soup but you might prefer to give that one a miss unless you are fond of very spicy foods!
Pepper is often used as a condiment to spice up the food but it also has a great flavor of its own, as you will know if you have tried pepper sauce. Grilled onions are used for flavor in this delicious pepper soup recipe and sherry, bouillon, and butter add a rich flavor. The red peppercorns are used both to flavor the dish and to make an attractive garnish on top of the finished soup. Green onions are also used for a contrasting color and for garnish.
This soup is a gourmet grilled soup recipe because the simple combination of onions, sherry, and peppercorns makes the most wonderful soup and these flavors play off one another to make something incredibly tasty and wonderful. Sherry is often used to add flavor to fish soups and other delicately flavored soup recipes, so it goes without saying that its sharp yet sweet taste would bring out the flavor of the sweet onions nicely and the peppercorns add an aromatic finish which is also great with the sherry and onion combination.
Warming Pepper Soup with Onions and Sherry
Ingredients -
4 cubes vegetable bouillon
4 sweet onions such as Vidalia
4 tablespoons butter
4 tablespoons dry sherry
12 ice cubes
2 cups water
Salt to taste
2 tablespoons whole red peppercorns
Green onion to garnish
Preparation:
Preheat the grill to medium high.
Slice the tops off the onions and take off the outer layer of skin, leaving the base intact.
Slice across the top, making a cross hatch pattern, cutting about ½ inch into the onion.
Put each onion on a square of aluminum foil, using doubled up foil if you do not have heavy duty foil.
Divide the butter between the 4 onions, dotting it on top and do the same with the bouillon cubes.
Fold the foil up around the onion, putting 3 ice cubes and some sherry on top of each one just before sealing it.
Cook the foil packets over the grill for 40 or 45 minutes, not opening the foil at all.
The onions are done if they feel soft when you squeeze the foil packets.
Add the onions to the blender with the bouillon from the packets, the water, and half the peppercorns.
Puree the soup until smooth, add salt to taste and divide it between 4 serving bowls.
Slice the green onion finely and use it to garnish the soup.
Sprinkle the remaining red peppercorns over the soup to garnish it.
(Serves 4)
Photo Description:
Not to be confused with green pepper soup, which is a soup, made with bell peppers, this red pepper soup is made with peppercorns. You can see from the photo how this is a pale and creamy soup and you can see how the red peppercorns used as garnish stand out, which means you can avoid them if you don't want to eat them. Some people are happy to eat peppercorns but they are very spicy and not that great for dentures wearers! Saying that, this red pepper soup has a flavor, which has to be tasted to be believed. The recipe itself is quite simple but the flavors are amazing.
