Mushroom Haddock Soup.
Thought this would be a good start for my first pepper of the year (grown).
Soaked Great White North beans for 5 hours then Pressure Cooked (4cups soaked, 1 pint held back after cooked) PC potatoes previously.
Gently blitzed potatoes back and forth function, added liquid as required (2 L potatoes) Added Freash Oregano, Dried parsley and Rosemary, salt.
Slow blits Beans with whole pepper in their and add liquid stock from PC as needed, added 1 Cup Veg stock for taste.
Mixed all in pot, Rice cooker in my case, add pearl oysters whole, cut up fish in 1/2 strips (fell apart in the cook), Cooked for 5min. Since the beans and potatoes were allready cooked all that needed to be cooked was the mushrooms and fish. 2L total batch
Mushrooms were very tender, same as fish, nothing dried out. Herbs nice contrast, pepper nice gentle heat, I would have but another one in their however it does hold its own in taste and presense without it being fire.
Tasted the flesh prior and was very nice sweet and full bodied, very nice heat. then tasted one seed, that was a surprised, kept my mouth hot for 20 min and got runny nose after that lol. Would like to make a paste just with this one.
Seeds nicelypacked so I consider that a healthy growth compared to what Ive seen in the past
Today I added Smoked Spanish pepper and Chipotle powder 1stp each to the remaining 1L. Added allot of body with smoky taste, very nice. Wanted to do it yesterday but wanted to see how the Thai held up. Nice added heat, great for the rainy day today
