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Instructions for Preparing and Cooking the Couglin Roasted Red Pepper and Smoked Gouda Soup
Amber N. Bruce
University of Maryland University College
WRTG 393: Advanced Technical Writing

Instructions for Preparing and Cooking the Coughlin Roasted Red Pepper and Smoked Gouda Soup

Overview: The following instructions provide ingredients and tools needed to prepare The Coughlin Roasted Red Pepper and Smoked Gouda Soup. Step by step instructions are provided to guide you in cooking and preparing the soup.

Ingredients: * 4 medium red bell peppers * 2 medium carrots * 4-5 red new potatoes * 1 medium yellow sweet onion * 3 garlic cloves * 1 pint of heavy whipping cream * 1 32oz. box of vegetable stock * 1 wheel of smoked Gouda cheese * 2 tbsp of butter * 4 tbsp of vegetable or olive oil

Tools: * 12 quart cooking pot * Immulsion blender * Knife * 12 inch skillet * Oven * Medium sized glass bowl * Seran wrap * 12 inch roasting pan * Cheese shredder

Instructions: 1. Use the knife to chop the carrots, onion, garlic and one red bell pepper into 1/2 inch cubes. 2. Place the skillet on the eye of your stove and set the heat to medium. 3. Place 2 tablespoons of butter in the skillet and allow it to melt. 4. Place the chopped carrots, onion, and red bell pepper into the skillet and allow the vegetables to caramelize. Note: This will take 2-5 minutes. 5. While the vegetables are caramelizing, place the 12-quart cooking pot on medium to high heat. 6. Pour the entire box of vegetable stock into the pot. 7. While the vegetable stock is heating up, chop new red potatoes into 1 inch cubes and place into the pot with the vegetable stock. Note: Potatoes take longer to cook than the rest of the vegetables so placing them in the pot with vegetable stock before the rest of the vegetables allows extra time for them to be thoroughly cooked. 8. Once the vegetables in the skillet have caramelized (2-5 minutes), place the chopped garlic into the skillet for one minute. Caution: Garlic burns very easily so do not leave chopped garlic in the skillet for longer than 1 minute. 9. Mix the sautéed vegetables in with the potatoes and vegetable stock and bring to a boil. 10. Drop the heat to low and let the mixture simmer for 20-25 minutes or until potatoes are soft. 11. While waiting on the mixture to cook, preheat oven to 450 degrees. 12. Cut the 3 red peppers into halves and remove the seeds. 13. Place the red pepper halves on the 12-inch roasting pan and lather the red pepper’s outer skin with vegetable or olive oil. 14. Place red peppers in the oven for 15 min or until the skin of the red peppers begins bubbling and turns black.

15. Once the peppers are done roasting, place them in a glass bowl and cover the bowl with seran wrap for 15 minutes. 16. While waiting for the peppers, shred the entire wheel of smoked Gouda cheese and add to the pot with vegetable stock and vegetables. 17. Stir until cheese is melted and remove the pot from the heat. 18. After the peppers have been allowed to sit in the glass bowl for 15 minutes, remove the seran wrap, peel the skin off of the red peppers and place the meat of the red pepper back into the glass bowl.

19. Pour the heavy whipping cream into the glass bowl with the red peppers and use the immulsion blender to puree the peppers and cream until smooth.

20. Pour the pureed mixture into the pot of vegetable stock, vegetables and smoked Gouda cheese. 21. Stir the mixture and the The Couglin Roasted Red Pepper and Smoked Gouda soup is ready to be served.

Troubleshoot: 1. If the skin on the red peppers is hard to peel, do the best you can and go ahead and blend them. The skin left on the pepper will be blended by the immulsion blender and you want be able to tell the difference. 2. If you accidently throw the chopped garlic in immediately with the chopped vegetables before they’ve had time caramelize, continue to sautee them as long as possible and remove the skillet from the heat before the garlic burns. You can go ahead and put the vegetables in with the potatoes so they have time to soften. Caramelizing them in the skillet softens them quicker and gives them extra flavor but it does not affect the overall taste of the soup.
3. If the skin on the red peppers is hard to peel, do the best you can and go ahead and blend them. The skin left on the pepper will be blended by the immulsion blender and you want be able to tell the difference. 4. If you accidently throw the chopped garlic in immediately with the chopped vegetables before they’ve had time caramelize, continue to sautee them as long as possible and remove the skillet from the heat before the garlic burns. You can go ahead and put the vegetables in with the potatoes so they have time to soften. Caramelizing them in the skillet softens them quicker and gives them extra flavor but it does not affect the overall taste of the soup.

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