I’m really enjoying my Sunday mornings making soup while my sweetheart snoozes.
When I started reviewing The Skinnytaste Cookbook in January, I was new to the idea of making soup, which is why I’ve dedicated chilly Sundays to doing that. Today I continued to stretch my culinary legs and stepped it up a notch by roasting red peppers for the first time. I used to purchase them in a jar. However, after today, I’m going to continue to roast them. Here’s how:
- You can either roast them over a gas burner or in the oven. I roasted mine in the oven, which was set on 400 degrees fahrenheit, on a foil-lined baking sheet for 20 minutes on one side and 25 minutes on the other.
- Next, steam for 10 minutes in a bowl covered with plastic wrap.
- Last, peel and core/seed them. I noticed that there was a lot of fluid in them than I was expecting.
I love recipes that give me the opportunity to learn something new!
I like I soups the same way I like my salads – with a lot of additions. With that being said…
- I used two pounds of fresh sweet Italian chicken sausage (casing removed) instead of 14 ounces.
- I used six small stalks of celery instead of one, because it always goes to waste in my kitchen.
- I used two pounds of gnocchi instead of one.
- I used a whole six-ounce bag of spinach, which I believe equaled more than three cups.
- Soup isn’t the most filling of foods, so I prefer healthy portions. Even considering all of the additions listed above, I divided this into six servings instead of eight.
Rating: 5/5 charms