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Roasted Red Pepper and Tomato soup...

Discussion in 'Cookery' started by bizent, Nov 29, 2011.

  1. bizent

    bizent Star commenter

    Have looked at several recipes and some say to roast and then peel the skins etc.
    Some don't mention peeling at all.
    So the question is..peel or not to peel??
     
  2. bizent

    bizent Star commenter

    Have looked at several recipes and some say to roast and then peel the skins etc.
    Some don't mention peeling at all.
    So the question is..peel or not to peel??
     
  3. BelleDuJour

    BelleDuJour Star commenter

    Peel. You geta much better result.
     
  4. inky

    inky Lead commenter

    True. Otherwise you get a load of stringy skin bits that have detached themselves during cooking.
    At least red peeper sins [oops, saw that typo and rather liked it!] slip off easily after a short session under the grill.
     
  5. nick909

    nick909 Star commenter

    Unless you plan to mouli/sieve the soup, in which case it doesn't matter.
     
  6. inky

    inky Lead commenter

    True. How I miss my dear old mouli mill!
     
  7. I have a spare one inky. You're very welcome to have it (it's a proper Moulinex one).
     
  8. Si N. Tiffick

    Si N. Tiffick Occasional commenter

    I roast the veg with skins on and when the soup is cooked, push it through a sieve with the back of a ladle. Some cooks say this imparts a bitter flavour. I've never found this.
     
  9. rosaespanola

    rosaespanola New commenter

    I mostly find that life is too short to bother peeling peppers and tomatoes so I just leave them on..the result is a bit better if you peel them, but not so much that I think it's worth it! Just my opinion though :)
     

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