T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Creamy Roasted Red Pepper Soup

Adapted from Elisa Rohner

2 onions, diced
3 or 4 cloves garlic, minced
2 Tablespoons olive oil
1 teaspoon salt
2 teaspoons smoked paprika (optional)
A few dashes of dried chipotle (optional)
4  red peppers, roasted
4 cups vegetable broth
1/2 cup coconut milk
1/4 cup tahini (optional)

Preheat broiler to High. Cut peppers in half, removing the stem and seeds. Place them skin side up on a baking sheet. Broil until they are blistered and beginning to blacken. Remove to a large bowl covered with a plate to steam the skins until they have cooled.  Remove skins and use the peppers in the soup.

Heat oil in a pot over medium heat. Add onion and garlic and cook for a few minutes. Add salt, paprika, chipotle and roasted red peppers. Cook for 1-2 minutes more, stirring as you go. Add broth, bring to a boil, reduce heat and simmer for 10-15 minutes. Add coconut milk and tahini, mix, bring to a boil and remove from heat. Purée with an immersion blender or regular blender. Garnish with fresh parsley, Basil ribbons, crumbled queso fresco, or creme fraiche.

Find more recipes by produce: sweet peppers