My daughter was craving shishito peppers. She wanted to drive 40 minutes to the nearest Trader Joe’s to get some. But I wouldn’t go. There is a pandemic! My small-town grocery store feels much safer, especially at 6am.
And what happens a week after she moves out of state? My small-town grocery store has shishito peppers.
I understood her simple recipe of blistering the peppers in olive oil and sprinkling with salt, but it just didn’t fit into the meal schedule. I was craving soup and could it have anything to do with the -9 windchill weather we are having? Yes – that is a negative sign before the 9.
Naturally, I googled to find a recipe, but found nothing. So here it is. Delicious – and completely made up by me.
- small stock pot
- 1 tbsp olive oil
- 10 shishito peppers wash; cut off stems; cut into .5" pieces
- 8 oz fresh raw mushrooms slice
- 1 shallot diced
- 2 tbsp butter
- 2 tbsp flour
- 4 cups whole milk
- 1 tbsp thyme
- 2 tsp L.B. Jamison's chicken flavored soup base
- salt and pepper to taste
- Heat olive oil in stock pot. Blister pepper slices and sprinkle with salt. Remove peppers from pan.Add the butter to the pan and sauté mushrooms and shallots for five minutes. Stir in flour to coat the mushrooms, then slowly add milk while stirring. Add thyme, bullion, and blistered peppers. Cook on medium and stir until there is a low boil and broth has thickened. That's it. So easy and so good.
I’m already dreaming about another shishito soup recipe – maybe beef base with a hint of tomato.