Also known as Loca Luna's Red Bell Pepper Soup! I thoroughly enjoyed making this soup--not sure if I was just in the mood, or if it was that I've looked forward to trying a red pepper soup for so long, or that I just enjoyed the process...whatever, it was a delightful recipe to make!
This one came from the Idea Alley cookbook--50 years of recipes in a spiral bound book which is published by the Arkansas Democrat Gazette. My mom loved the recipes printed in the paper every week, and must have clipped every one ever published. This is a brilliant collection of them spanning the decades. (I purchased mine at The Crown Shop in Little Rock.)
Published on February 8, 2006, the story behind the recipe is interesting in that the food editor made several requests for the recipe to Mark Abernathy, the owner/chef of the local restaurant Loca Luna. Each time the request got lost in the shuffle of daily business. But Mr. Abernathy finally came through, and so did Food Network, after Rachel Ray filmed a segment for her television show, Tasty Travels, at Loca Luna because "the soup sounded so good".
I can attest. It is good. It's not inexpensive (8 bell peppers @ $1.79 each), and it's not low calorie ( 2 cups heavy cream). But it's satisfying to make, as well as to eat. Don't be tempted to skip the garnish-it really, really adds a great finishing touch. Click the link below to print the recipe from Food Network's website. Enjoy!
Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro-Lime Sour Cream
This one came from the Idea Alley cookbook--50 years of recipes in a spiral bound book which is published by the Arkansas Democrat Gazette. My mom loved the recipes printed in the paper every week, and must have clipped every one ever published. This is a brilliant collection of them spanning the decades. (I purchased mine at The Crown Shop in Little Rock.)
Published on February 8, 2006, the story behind the recipe is interesting in that the food editor made several requests for the recipe to Mark Abernathy, the owner/chef of the local restaurant Loca Luna. Each time the request got lost in the shuffle of daily business. But Mr. Abernathy finally came through, and so did Food Network, after Rachel Ray filmed a segment for her television show, Tasty Travels, at Loca Luna because "the soup sounded so good".
I can attest. It is good. It's not inexpensive (8 bell peppers @ $1.79 each), and it's not low calorie ( 2 cups heavy cream). But it's satisfying to make, as well as to eat. Don't be tempted to skip the garnish-it really, really adds a great finishing touch. Click the link below to print the recipe from Food Network's website. Enjoy!
Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro-Lime Sour Cream
This one sounds good! I like the picture too!
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