Fire Roasted Red Pepper Semolina Soup

• 3-4 cups broth made from red peppers, herbs, tomatoes, carrot, and onion
• bouquet garni of thyme, parsley, basil, sage or similar herbs
• 1 cardamom pod
• 2 teaspoons pink or kosher salt, to taste
• 1/2-3/4 cups pureed red peppers (and you could include some tomato carrot and onion, too, in this mix, if desired)
• 1 tablespoon sweet or smoked paprika (Hungarian preferred)
• 2 teaspoons ground cumin
• 1 tablespoon clarified butter/ghee, or high grade unsalted regular butter
• 1/2 cup semolina
• 3 tablespoons EVOO
• 1/2 cup milk
• 1 egg
• splash of white wine, optional
• splash of vodka, optional
• 2-3 fire roasted peppers, cut into slivers
• 2 tablespoons Korean bell pepper threads, shilgochu, optional
• fresh herbs or capers for garnish, optional
• sprinkle of paprika for garnish
• additional EVOO for drizzle

1. Start by making a 4 pints of great vegetable broth which includes filtered water, at least 2 sweet de-seeded red peppers, at least 1 tomato, 1 carrot, 1 onion, and the salt. Add a bouquet garni of thyme, sage, basil, and parsley to the broth. I use plain dental floss to tie the herbs together, but string works well. Add a cardamom pod, too. You can use all your saved vegetable ends to make this broth. Do include one fire roasted pepper into this broth as well as one uncooked sweet red pepper for depth of flavor. Give the broth at least an hour to simmer. Strain the broth and save any good pepper bits from which you can make your puree. Have about 4 cups of strained great broth in the end. From this, salvage about 1/2-3/4 cup of cooked red pepper (and a few other choice vegetables with a bit of tomato, carrot and onion)and puree. You can add a few tablespoons of broth into the mix to facilitate the puree if helpful. I used a blender.
2. Heat ghee (if you have it) or unsalted high grade butter in a large saute pan; add the paprika and cumin stirring constantly. Next add 3 tbl. of oil and heat for one minute. Add the semolina, stirring constantly for a few minutes. Add the pepper puree mixture into the semolina and continue stirring for a few minutes.
3. Next add 3-4 cups of strained broth and simmer over low heat for about 10 minutes. If you are really pressed for time, you can select the best quality vegetable (or even chicken) broth you can find.
4. Beat the egg with the milk. Take 1 or 2 tbsp of the simmering soup from the pot and add it to this mixture to temper. Then add this tempered mix to the soup, whisk in, and continue to simmer for another 5 minutes or so. Add wine and or vodka at this point if desired in the final cooking minutes. If you have stirred continuously this soup should be very smooth. However, if you find a few clumps of the semolina along the way, they just add a bit more texture, not to worry.
5. To serve this soup, ladle into the dishes. Arrange a cut fire roasted pepper on top with bell pepper threads, if you like. Drizzle EVOO on top. Garnish with fresh herb or capers and paprika. You can enjoy this soup warm or even cool. Serve with artisan bread! I really hope you make this and enjoy it.

red peppers, bouquet garni, cardamom, pink, pureed red peppers, sweet, ground cumin, ghee, semolina, evoo, milk, egg, white wine, vodka, peppers, korean bell pepper, fresh herbs, paprika, drizzle

Taken from food52.com/recipes/6504-fire-roasted-red-pepper-semolina-soup (may not work)