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Elway's Charred red pepper soup

Ross in VenturaRoss in Ventura Posts: 7,034
edited May 2012 in EggHead Forum
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Rubbed with olive oil, the water is there because it's to early for Wine
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Roasted the peppers 400* and kept turning them for 8 min.

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Grilled the onions and diced the carrots
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Cooked the onions, diced the carrots, cut up the red peppers and added
garlic and 6 cups of water. The egg was 400* so I closed all the vents
and let simmer 1 hr.
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Blend the soup with a immersion blender

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Vidalia onions with bacon and butter salt and pepper

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On a raised grid @350* until soft 1 hr. plus
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Two nice rib-eye steaks rubbed with Southern Flavor seasoning

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Give or take 5 min. a side internal temp. 135* and a ten min. rest
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Served with mushroom risotto that my wife Jackie made


Recipe: Search&event10=1&e7=Recipe Search Results

Thanks for looking


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