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Do you have many secrets? I can only keep a secret for a few minutes, and if I do manage to keep one for longer, it’s because I forgot it. That happens occasionally. My advice to anyone who really, really wants a secret kept: Don’t tell it to anyone. If you happen to bump into  OZ, however, you won’t have to tell your secrets, he’ll just read them right from your mind.

So what does this have to do with today’s recipe? I’m not telling.

Roasted Red Pepper Soup with Brussels Sprouts Chips

Roasted Red Pepper Soup 

•       4 red bell peppers, cut into large chunks
•       1 T olive oil
•       2-3 garlic cloves, minced
•       1 red onion, chopped
•       3 c homemade chicken broth
•       sea salt and freshly ground black pepper
•       2 T finely minced parsley

Preheat oven to 400F. Place whole peppers on a baking sheet covered with parchment paper, and roast for about 15 minutes. Turn peppers, and continue roasting about 15 more minutes, until skin wrinkles and blackens in spots. Remove from baking sheet, and place in a paper bag or a bowl. Seal the bag or cover the bowl, and let stand until peppers are cool enough to handle. Remove skin and seeds.

Roasted Red Pepper Soup with Brussels Sprouts Chips

In a large saucepan, heat oil over medium heat. Add garlic and onions. Sauté over medium-low heat, covered, stirring occasionally until onions are very soft, about 8 minutes. Stir in roasted peppers and continue cooking for a few minutes. Using a blender, combine the pepper mixture with the broth, and blend smooth. Cover and cook over medium heat, for 10 minutes. Season to taste. Serves 6.

Brussels Sprouts Chips

Brussels Sprout Chips

Preheat oven to 400F.

Trim about 1/4 inch from the stem end of brussels sprouts. Peel leaves to separate. When brussels sprouts become difficult to peel, trim off another 1/4 inch from stem and continue removing leaves; discard cores. Rinse leaves and dry well.

Lay out Brussels sprout leaves on a large baking pan covered with parchment paper. Lightly spray with olive oil, and sprinkle on a little sea salt. Roast for 10 minutes, remove leaves as they get a bit brown and crispy. Continue roasting until they are all done, checking every few minutes. Serve as a snack or as a garnish.

Roasted Red Pepper Soup with Brussels Sprouts Chips

Final notes:

   *   *   *  Contest Alert   *   *   *

Send in your favourite recipes to hollybotner@gmail.com for a chance to win the Tasty Turkey Prize Pack. Drawing on March 22, 2013.

  • One zippered, insulated grocery bag (big enough to carry home a LOT of turkey!)
  • One silicone oven mitt
  • Boxed set of carving tools
  • Recipe booklet
  • Meatballer with recipe

Jittery Cook Turkey Prize Pack