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Creamy Bell Pepper Soup

Meal.Mates's picture
Ingredients
  Diced bell pepper 1 Cup (16 tbs)
  Diced onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Rendered chicken fat 2 Tablespoon
  Unbleached flour 2 Tablespoon
  Crumbled dried marjoram 1⁄4 Teaspoon
  Chicken stock 3 Cup (48 tbs)
  Milk/Half-and-half cream/both 1 1⁄2 Cup (24 tbs)
  White pepper 1⁄8 Teaspoon
  Freshly grated lemon peel 1⁄2 Teaspoon
  Salt To Taste
  Bell pepper/Lemon slices 1 , sliced paper thin
Directions

Saute bell pepper, onion and garlic in butter until soft.
Sprinkle with flour and marjoram; cook, stirring, 3 minutes.
Gradually add stock, cook and stir until smooth and slightly thickened, cover and simmer gently 30 minutes.
Puree, add milk and season with pepper and lemon peel.
Reheat and adjust seasonings with salt; or chill and adjust seasonings.
Garnish with bell pepper slices.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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4.288235
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 890 Calories from Fat 399

% Daily Value*

Total Fat 45 g69.2%

Saturated Fat 24.3 g121.5%

Trans Fat 0 g

Cholesterol 120 mg40%

Sodium 1570.4 mg65.4%

Total Carbohydrates 90 g30.1%

Dietary Fiber 8.1 g32.4%

Sugars 39.8 g

Protein 36 g72.7%

Vitamin A 45.7% Vitamin C 406.8%

Calcium 50.3% Iron 29.9%

*Based on a 2000 Calorie diet

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Creamy Bell Pepper Soup Recipe