Curb Market Crawl – Hungarian Peppers

Curb Market Crawl – Hungarian Peppers

Hot and Sweet.. that’s the way I like it.

A simple lush pepper bisque is just the ticket to showcase these beautiful peppers I picked up the other day.

I paired it up with a little crunch from some Crispy Cornmeal Crusted Okra.

Nothing says summer like okra and peppers.

Hungarian Pepper Bisque
Serves 4
6 Sweet Hungarian Peppers – Seeded and Chopped
2 Cloves Garlic – Whole
1 Cup Grape (or Cherry) Tomatoes – Whole
1 Cup Chicken Stock
1/4 Cup Cider Vinegar
1 Cup Tomato Juice
2 Tablespoons Olive Oil
1 Tablespoon Sugar
1 Teaspoon Salt
Black Pepper to Taste (Even sweet, Hungarian peppers carry a fair amount of heat, test the soup before you add the pepper)
1 Large Sauce Pan with Lid
Immersion Blender
Large Screen Strainer
Fried Okra Croutons (Get Clara’s Fried Okra Recipe Here)

  • With the sauce pan on medium heat, add the oil, peppers and garlic, stir well to mix with the oil
  • Saute until the peppers begin to soften (about 4 minutes)
  • Add the tomatoes, cover and cook for 5 more minutes – until the tomatoes begin to break down
  • Add the tomato juice, stock and salt – cover and reduce the heat to low
  • Cook for 15 minutes – or until the peppers are completely soft
  • Remove the top, add the vinegar and put the immersion blender to it
  • Puree until smooth and add the sugar
  • Continue to heat until the soup reduces a little – you want it thicker, but not pasty
  • Pass the soup through the strainer to remove any remaining tomato seeds and skin
  • Serve immediately with a handful of crispy okra on top for croutons

Makes an incredible first course or a great savory light dinner.

4 thoughts on “Curb Market Crawl – Hungarian Peppers

  1. That't the way, un huh, un hu, I like it. Soup looks fabulous. I have some of these peppers turning a beautiful red out in the garden!

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