Szechuan Hot&Sour Soup

I made it just the way my momma use to make it. This is absolutely the bestest soup for a cold chilly day to enjoy.

Load up on protein while tantilizing your tongue with the infusion of a touch of sour from the red wine vinegar and a dash of hot from the white crushed peppercorn.

Poor Lobster

OMG, during Christmas my family and I decided we would take advantage of cheap lobster. So we bought like 4 lobsters and were going to cook it up even though none of us have ever chopped up a lobster or ever cooked it chinese styles. So here we are with the dullest knife possible and no clue as to chop lobster or how to make it chinese style with ginger, garlic and hot peppers.

Poor lobster suffered because of the dull knife. We all felt terrible as we were taking turns trying to figure out the best way to chop a lobster. We put them in the freezer before chopping so hopefully they were numb and didnt feel any pain? (Doubtful, the knife was as sharp as a butter knife) :(

I recently saw a video of how to properly chop a lobster. Now I know and knowing is half the battle.

My recipe for Roasted Red Pepper Soup.

Yes you all know I love cooking. I've decided I will post some of my recipes but not the top secret ones. Ha Ha! So today's recipe is the following:

Roasted Red Pepper Soup

1/4 cup of finely chopped Onion, leeks, celery
5lbs of roasted red peppers (either roast them on the grill or in the oven)
750ml of tomato fillets (you can use fresh or canned)
750ml chicken stock
1-2 clove of chopped garlic
1 tbsp of chopped lemongrass
1-2 small red chili peppers (if you like it spicy)

salt and pepper to taste

In a heavy bottom pot sautee, celery, onion, leek, and garlic in oil, cook until translucent and you can smell the flavours coming out.

Season with salt and pepper, add roasted red peppers, tomato fillets, chicken stock and simmer for about 45 minutes.

Puree this broth in a food processor or hand blender, adjust the seasoning and serve.

This is a mighty fine hearty soup! I love it!