Unroasted red peppers?
Posted Monday, September 6, 2010 at 8:53 PM
I'd like to make the carrot and roasted red pepper soup but today discovered my broiler isn't working
In the past, I've made pans of roasted veggies but never to the point of being blackened and having the skins fall off.
What's the advantage to doing this step? Has anyone made the soup without popping the pepper out of its charred skin? (I kinda hate the idea of losing the skin...aren't there lots of nutrients in it?)
All we are saying is "Give Peas a Chance"