Sierra Catering

Soups

So many types and there is no way I can every deliever all the ones that I make here. I will give a few of the basic ones that do bring smiles to my families faces when served. There is something special about sitting down to a nice hot bowl of soup when coming in from outside, especially in the cooler months of autumn and the freezing cold of the snowy days of winter. The first that I would like to share is a called a "Three Pepper Soup" now of course you can use only one type or as many types as you wish. You may subsitute your own vegie broth for chicken if you like that is fine of course.

1 each of Red, Green, Yellow peppers

2 large potatoes(your choice for variety)

1 large Onion

tsp pepper flakes(optional)

5 cups chicken broth

1/4 white wine

1/4 cup olive oil

1/4 parmesaen cheese (or asaigo, romano)

I start by peeling the potatoes and dicing them into 1/2 inch cubes (or abouts) and then placing them into a large pot of water. Bring that to a boil, DO NOT add salt(this leaches the nutrients out of the vegie). Once boiling, remove from the heat, cover and set aside. This can be done a day in advance or so if you like. Next I take a large stock pot, add some oil and heat over med heat, while heating I peel my onion, slice and add to the hot oil. As it begins to sautee, I remove the centers and seeds from the peppers, slice them into strips and then in half. Add these to the onions, also add the pepper flakes. Stir and continue to meld the flavours, lower the heat to low, and continue for about another 10 minutes. Add your wine, after about a minute add your broth/stock, stir and then add the potatoes. Cover, set it to your lowest setting and let cook for 45 minutes before serving. Upon serving I add about a tablespoon of olive oil drizzed over the top of the soup and then add the cheese.