Archive for September 1st, 2010

I love cooking with herbs, in fact I can’t think of many dishes I make that does not include a herb of some form in it.  My preference is fresh clipped, but this is not always easy to obtain.  While I dry a lot of herbs, to offer that fresh from garden taste, I have taken to freezing herbs into ice cube containers. I find by lightly packing the cubes and then adding enough water to cover. Once hard, pop them out and store them in a baggie or container.  I have found that I get enough herbs per cube to flavor most dishes.  To use I simply either drop the entire cube into the cooking dish, esp soups.  Or if I need ‘just’ the herbs, I put them in a small holed colander and let the ice melt.  Quick, simple and easy.

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This recipe makes a rich and satisfying soup. With the cooler air of fall it just seems “right” with the hint of poached pears echoing throughout.  As this soup is also high in anti-oxidant foods it is not only good for your taste buds but your body as well.

Red Pepper and Pear Soup

2 tbsp butter

2 tsp olive oil

3 large red peppers, sliced (or 2 red and 1 green also works.)

2 carrots, sliced

1 onion, sliced

3 pears, peeled and sliced

1 can fat-free chicken broth (I used 2 cups homemade de-fatted)

1 tsp sage

1/2 tsp ground black pepper

1/4 tsp sea salt

Dash ground red pepper (if you like a kick)

Plain yogurt (for garnish)

1.) Over medium heat melt butter with oil in dutch oven and add peppers, carrots and onions to saute until tender (8-10 minutes)

2.) Place in blender with pears and puree using the broth for liquid.  Return to dutch oven and add spices.

3.) Simmer 25 -30 minutes to blend flavors, stir every so often.

4. ) Let cool 20 minutes before serving warm with dollop of yogurt if desired.

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