In the quaint town of Ketoville, where the aroma of savory delights wafted through the streets, there lived a passionate chef named Luca. Known for his innovative twists on classic recipes, Luca was always on the lookout for new ways to tantalize taste buds and warm hearts.
One chilly evening, as the autumn breeze danced through the town square, Luca found himself inspired to create a dish that would comfort and delight in equal measure. He gathered the freshest ingredients from the local market—vibrant red peppers, creamy mozzarella cheese, and fragrant garlic—and set to work in his cozy kitchen.
With a flick of his wrist and a sprinkle of magic, Luca transformed the humble red peppers into a velvety soup that danced on the palate with every spoonful. The Cheesy Pepper Soup was born—a symphony of flavors that warmed the soul and brought smiles to all who tasted it.
As word spread of Luca’s culinary masterpiece, visitors from far and wide flocked to Ketoville to experience the magic for themselves. And as they savored each spoonful of the Cheesy Pepper Soup, they knew they were tasting a bit of Luca’s passion and creativity—a recipe that would be cherished for generations to come.
Ingredients
- 1/2 cup mozzarella cheese
- 5 red peppers quartered and sliced
- 7 cup water
- 2 Tbsp olive oil
- 1 tsp Pink Himalayan Salt
- 3 garlic cloves minced
- 2 tsp black pepper
- 1 large onion diced
- 1/4 cup butter
- scallions garnish
Instructions
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Start heating the oil in a large pot. Fry the onions until clear. Put the flame on low and add the garlic and pepper. Keep frying while mixing continuously for 15 minutes.
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Pour in the water with the salt and pepper. Mix it in. Then raise the heat to boil and then lower it and leave it to cook for half an hour.
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Take off the fire and mix in the butter. Then blend the mixture to the texture of your liking. Longer for more smoothness and shorter for that chunky vibe.
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Garnish when serving with some mozzarella cheese topped with a bit of scallions, as pictured.
Recipe Notes
