What are the best tips for making pepper soup?

Pepper pot soup is traditionally subtropical food that includes abundant tripe pieces and a wide range of vegetables and spices. This soup is very popular in Jamaica, but grows in popularity in colder places such as the Northern United States and Canada. Slowly, which has absorbed vegetables, spicy richness and layered flavors of this soup, it makes it a particularly delicious winter bowl. It also works well for the hot summer months, because in general it requires the chef to heat only one pot. Many recipes for pepper pot soup can also be made in slow cookers or in soup pots located inside the grill grill.

Although the honeycomb trick is the traditional protein included in the pepper pot soup, those who do not like it can replace it with a number of other options. Shrimps are often tasty, as well as chicken, cubic beef steak, stew and chorizo ​​sausage. Smoke ham and bacon can also be used. Vegetarians can replace animalOut products completely chickpeas, black or white beans, strdo beans, or even very solid tofu.

Usually vegetables form most of most recipes for pepper pot soup. Onions, celery, carrots, pores, peppers, potatoes, yarn, chili peppers and kale can be included in one recipe. The chef can also choose only a few of these vegetarians or replace some of them with something else. For example, carrots could be replaced by peppers and the onion could be traded for chopped fennel bulbs. All these vegetarians are usually chopped into 0.5 -inch cubes (about 1 cm) so they cook evenly. Mowing can take a long time, so the chefs may want to hire helpers or buy vegetables that are already cut into pieces of bite size.

The liquid part of the pepper pot is generally quite rich. Usually has chicken or vegetable stock, several teaspoons of flour to thicken it, heavy cream and long spice list. Thyme, Basil, Marjoram, Oregano, salt, garlic, black pepper, bay leaves and pepper sauce sauce can be included as flavors for the broth. Usually it is best if the chef chooses up to four of these spices to go into the soup. Too much spices could frustrate the taste or overcome other ingredients.

usually begins with pepper pot soup by burning protein and adding chopped vegetables. When the vegetables start to soften, the chef should add supplies and spices. Everything generally needs to cook, either on a stove or grill, for one or two hours before fully cooked meat and vegetables is a fork. Chefs who make this soup in slow cooking should assemble it in the morning and let it cook for about eight hours. To complete the soup and add richness, cooks usually add a spraying heavy cream and a spoon or two butter.