Spitball Army

It is my turn to cook dinner tomorrow.  I decided to whip up a new recipe for soup.  I’ve got to say that this one worked great!  Not too spicy hot, but flavorful enough to keep my own adventurous taste buds entertained.  I love the fact that the majority of this dish comes right out of the produce section of the market.  My first attempt at this recipe included leeks and some corn as cooking ingredients, but I would not use them again – especially the leeks – as it detracted from the smoky and sweet taste of the peppers, which I felt should be the focus of this hearty soup (DO use corn as a garnish, however.  It’s a nice textural touch.).

(photo: spitballarmy.com)

Ingredients:
1 tbsp. crushed or minced garlic
1 tbsp. olive oil

48 oz. chicken broth or vegetable broth
1 tsp. sugar
¼ tsp. black pepper (freshly crushed black peppercorns are preferred over ground black pepper)
1 tsp. basil (dried)
2 ancho chiles, finely minced

2 potatoes, diced raw
2 glasses of water (using an average size drinking glass, about 1½ cups in size)

2 of the largest red bell peppers you can find (or 3 of the tinier ones)
1 bunch scallions, chopped (white ends; the green ends can be used for garnish)

Corn kernels (fresh or from frozen; can be roasted, if desired)
Scallions, chopped (green ends)
Roasted red pepper flesh, about ½ cup

Instructions:
In a large pot, brown the garlic in the olive oil.

Once the garlic has been nicely browned, almost caramelized, add the chicken broth, sugar, pepper, basil, and ancho chiles.  Turn the heat up to a boil.  Once the mixture has come to a boil, turn the heat down to a simmer and cover.

Add the potatoes.  Turn the heat up slightly.  Leave covered, adding water occasionally during the potato-cooking process.  While the potatoes are cooking in the broth, roast the red bell peppers.

To roast the peppers: De-stem the peppers and cut them in halves.  Place the pepper halves skin-side-up on a foil-covered cookie sheet approximately three inches below the heat in a broiler.  Once the skins have turned completely black, remove the peppers from the oven and allow them to cool.  The skins will slide off of the peppers.  Dice the pepper flesh and retain about ½ a cup to use as garnish.

Once the potatoes are tender, add the diced red peppers and chopped white ends of the scallions to the pot.  Allow mixture to cool.

Once the mixture has cooled, puree approximately ¾ of it in a blender.  Return the pureed portions to the mixture.  You will have a chunky puree.  Perfect!  Raise the heat on the mixture and serve immediately, or store in a refrigerator or freezer for later.

Use the chopped green ends of the scallion, corn and diced red pepper as a garnish atop the center of the bowl of soup.