I can't find my copy of The Inn at Little Washington Cookbook by Patrick
O'Connell and I need the Roasted Red Pepper Soup with Sambuca Cream recipe
for a dinner tonight. Does anyone have this recipe and, if so, be willing
to post it?

Thanks in advance for any help!

Kate

On Oct 27, 9:51 am, "Kate B" > wrote:
> I can't find my copy of The Inn at Little Washington Cookbook by Patrick
> O'Connell and I need the Roasted Red Pepper Soup with Sambuca Cream recipe
> for a dinner tonight. Does anyone have this recipe and, if so, be willing
> to post it?
>
> Thanks in advance for any help!
>
> Kate

Do you remember anything about it? Does is begin with Chicken Broth?
Any meat? Any other distinctive ingredients?

Greg Zywicki

"Kate B" > wrote in message
.net...

> I can't find my copy of The Inn at Little Washington
> Cookbook by Patrick O'Connell and I need the
> Roasted Red Pepper Soup with Sambuca Cream
> recipe for a dinner tonight. Does anyone have this
> recipe and, if so, be willing to post it?

Sweet Red Bell Pepper Soup with Sambuca Cream
Serves 6

1/2 c olive oil
1 c chopped onion
1 tbsp dried fennel seed
1/4 tsp dried thyme
1/2 bay leaf, crumbled
1/2 tsp minced garlic
1 tbsp chopped fresh basil or 1/2 tsp dried
2 tbsp minced jalapeño pepper
1/4 c all-purpose flour
5 c chicken stock, preferably homemade
1/2 c peeled, seeded and chopped fresh or canned tomato
1 tsp tomato paste
6 large red bell peppers, halved, seeded and cut into 2" chunks
1/2 to 1 c heavy cream
pinch of sugar
salt and freshly ground pepper to taste
generous splash of sambuca
sambuca cream (recipe follows)

1. In a 4-quart heavy saucepan, heat the 1/2 oil over medium heat. Add the
onion, fennel seed, thyme, bay leaf, garlic, basil and jalapeno pepper.
Reduce the heat to low and cook until the onion is translucent, about 10 to
15 minutes.

2. Add the flour and cook, stirring constantly, for 10 minutes.

3. In a separate pot, bring the stock to a boil. Carefully pour the stock
over the vegetables, stirring to incorporate. Add the tomato and tomato
paste.

4. Meanwhile, place a large skillet lightly coated with olive oil over high
heat. Sauté the bell pepper chunks until the skins are blistered and
lightly charred. Add the peppers to the soup and simmer, stirring
occasionally to make sure nothing sticks to the bottom of the pot, for about
20 minutes.

5. Remove the soup from the heat and puree in small batches in a blender or
food processor fitted with a steel blade. Strain.

6. Return the soup to the saucepan, bring to a simmer and add 1/2 cup of the
cream and the sugar. Season with salt and pepper. If the soup is too
spicy, add more cream. Add the sambuca just before serving.

To serve: serve the soup in individual bowls with a dollop of sambuca cream.

Note: the soup can be made up to 2 days in advance and slowly reheated.
Don't add the sambuca until you are ready to serve.

Sambuca Cream
Makes 1 cup

1 c heavy cream
1/2 tsp fresh lemon juice
1/4 tsp grated lemon zest
3 tbsp sambuca
pinch sugar

In the bowl of an electric mixer, whip the cream until soft peaks form. Add
the lemon juice and zest, sambuca and sugar. Continue whipping until the
cream is almost stiff. Keep refrigerated until serving time.

Kate B wrote:
> I can't find my copy of The Inn at Little Washington Cookbook by Patrick
> O'Connell and I need the Roasted Red Pepper Soup with Sambuca Cream recipe
> for a dinner tonight. Does anyone have this recipe and, if so, be willing
> to post it?
>
> Thanks in advance for any help!
>
> Kate

For dinner TONIGHT, and you're just posting the request now? Tsk, tsk.
:-)

Here's what a search on Epicurious returned:

http://www.epicurious.com/recipes/fi...ed+pepper+soup

Good luck,
Leo

Thank you so very much!! Fortunately I made the chicken stock last week.
This makes a lovely soup.


"jacqui{JB}" > wrote in message
...
> "Kate B" > wrote in message
> .net...
>
>> I can't find my copy of The Inn at Little Washington
>> Cookbook by Patrick O'Connell and I need the
>> Roasted Red Pepper Soup with Sambuca Cream
>> recipe for a dinner tonight. Does anyone have this
>> recipe and, if so, be willing to post it?
>
> Sweet Red Bell Pepper Soup with Sambuca Cream
> Serves 6

<snip of thoughtfully posted recipe>

Kate

"Leo Scanlon" > wrote in message
ups.com...
>
> Kate B wrote:
>> I can't find my copy of The Inn at Little Washington Cookbook by Patrick
>> O'Connell and I need the Roasted Red Pepper Soup with Sambuca Cream
>> recipe
>> for a dinner tonight. Does anyone have this recipe and, if so, be
>> willing
>> to post it?
>>
>> Thanks in advance for any help!
>>
>> Kate
>
> For dinner TONIGHT, and you're just posting the request now? Tsk, tsk.
> :-)
>
> Here's what a search on Epicurious returned:
>
> http://www.epicurious.com/recipes/fi...ed+pepper+soup
>
> Good luck,
> Leo
>

Thanks for the effort Leo but I had already done an epicurious search etc.
I've made this recipe from Patrick O'Connell before and I really liked it.
I'd lent out my copy of the cookbook and forgot that I had done so until I
realized that this morning. The friend I lent it to is out of town.
Fortunately Jacqui posted the specific recipe.

Kate

"Kate B" > wrote in message
k.net...

> Thank you so very much!! Fortunately I made
> the chicken stock last week. This makes a lovely
> soup.

It sounds nice, except for the fennel seed and Sambuca! LOL Anise is not
my favorite flavor -- in fact, it's one of the very few things that I can
honestly say I don't like at all (and I've tried cultivating it -- it's just
not working for me). I'm sure I could find another herby something or
other, but then the recipe will be completely different.

I recently received the Inn and Little Washington Cookbook as a gift, but
haven't made anything yet. Do you have other recommendations from it?
-j

"jacqui{JB}" > wrote in message
...
> "Kate B" > wrote in message
> k.net...
>
>> Thank you so very much!! Fortunately I made
>> the chicken stock last week. This makes a lovely
>> soup.
>
> It sounds nice, except for the fennel seed and Sambuca! LOL Anise is not
> my favorite flavor -- in fact, it's one of the very few things that I can
> honestly say I don't like at all (and I've tried cultivating it -- it's
> just
> not working for me). I'm sure I could find another herby something or
> other, but then the recipe will be completely different.
>
> I recently received the Inn and Little Washington Cookbook as a gift, but
> haven't made anything yet. Do you have other recommendations from it?
> -j
>
>

If I had the book in front of me I could remember better some of the many
winners we've made from this cookbook but, off of the top of my head,
there's a sauce that's a reduction of red wine and balsamic vinegar that I
really love. I think he pairs it with grilled tuna but we often serve it
with beef tenderloin. I takes longer to reduce to the syrupy consistency
than the recipe suggests and we halve the butter called for at the end
without any loss of flavor. Whenever I make this for guests I always get
requests for the recipe. I remember a citrus beurre blanc recipe with, I
believe, grilled lobster that we serve with a wide variety of shell fish and
a terrific fettuccine with morels and country ham. I *really* need to get
that book back! The thing I really like about this cookbook is that if you
follow the directions the dishes can be truly as good as he makes in the
restaurant. That is not something you can say about a lot of cookbooks
written by the really high end restaurant chefs. I do not recall any recipe
that turned out less than very good. The same can be said of the cookbooks
by Thomas Keller, specifically "The French Laundry Cookbook" and "Bouchon".
These are special occasion recipes for the most part but well worth the
effort.

Kate