You are here

Cream Of Red Pepper Soup

Western.Chefs's picture
  Water 1 Pint
  Red bell peppers 4 Large, seeded and chopped
  Onion 1 Large, coarsely chopped
  Chicken stock/Chicken broth 2 Quart (Hearty)
  Butter 1⁄4 Cup (4 tbs) (1 Stick)
  Half and half 1 Quart
  Cornstarch 2 Tablespoon
  Chopped fresh dill 1 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste

In a medium saucepan combine the water, peppers and onion, boil until tender.
Pour the mixture into a food processor and puree.
In a large stock pot heat the chicken stock over high heat.
Add the vegetable puree, butter, half-and-half, salt and pepper.
Reduce the heat to simmer.
Dissolve the cornstarch in a small amount of cold water.
Stir in the cornstarch, and cook the soup until thickened.

Recipe Summary

Bell Pepper

Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2713 Calories from Fat 1579

% Daily Value*

Total Fat 179 g275.5%

Saturated Fat 102.9 g514.7%

Trans Fat 0 g

Cholesterol 527.8 mg175.9%

Sodium 3534.2 mg147.3%

Total Carbohydrates 196 g65.4%

Dietary Fiber 16.3 g65.3%

Sugars 65.9 g

Protein 85 g169.7%

Vitamin A 420.7% Vitamin C 1142.2%

Calcium 118.2% Iron 44.2%

*Based on a 2000 Calorie diet

Cream Of Red Pepper Soup Recipe