Sinigang à la Andalusia: Red Pepper-Blood Orange Bisque

(Looks like I have quite the backlog of posts hidden in “Drafts” so while I cook up [pun most definitely intended] some fresh content…I hope you enjoy the leftovers [yup there it is!] from yesterday’s writing.  This is one of the few things I did after finally getting a blender many moons back…]

…this first one is a combination of two different soups: the Filipino Sinigang (a sour tamarind broth with a mixture of vegetables and some type of meat), as well as the Spanish Caldillo de Pero (an Andalusian soup soured by the local sour oranges). It’s got the smoky creaminess of a red pepper bisque but with an appetizing tang. In lieu of the traditional fish and to balance the richness of the soup, I’ve topped it with some fried okra, caramelized oranges, and ginger confit.

It’s got quite a few components (not to mention is quite a liberal interpretation of the two soups since I actually used sweeter blood oranges) but the resulting bowl is complex, balanced, and refined enough to elevate the ordinary to gastronomical suave-ness.  Definitely something to keep up your sleeve for more creative nights (or when you need to make una buena impresión).

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