not sure what the consistency was supposed to be, but I imagined it being typically thick as a cream soup tends to be, and I may have also been imaging the consistency of a tomato soup because of the color. Regardless, it was barely thicker than a broth-based soup and I had to add a fair amount of cornstarch slurry to thicken it up. Once I did that the flavor was nice.
Our peppers were packed in water, but had sugar, salt and vinegar at the
end of the ingredient list. Could that have been the issue with the
soup? It was quite bitter. We didn't even add the lemon, and had to
add additional salt and some sugar to tone it down.
Made it according to directions except for the half and half subsituted it with butter/ milk. Could taste the peppers but the ricotta taste seemed to be lacking. Maybe a little more lemon juice would have added some more acid to it. Otherwise I enjoyed the quickness of getting this ready and barely any clean up.
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