Creamy Bell Pepper Soup
|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|
|Bell pepper/Lemon slices||1 , sliced paper thin|
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.
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