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Yellow Pepper Soup

Western.Chefs's picture
  Sweet butter 2 Tablespoon
  Onion 1⁄2 Medium, finely chopped
  Celery rib 1 , finely chopped
  Garlic 2 Clove (10 gm), minced
  Yellow peppers 3 Large, cored, seeded, and sliced
  Red wine vinegar 3 Tablespoon
  Tabasco 1⁄2 Teaspoon
  Chicken stock 6 Cup (96 tbs)
  Salt To Taste
  Ground white pepper To Taste
  Sour cream 1 Tablespoon
  Cilantro leaves 4 , chopped
  Fried corn tortillas 1 Cup (16 tbs), cut in 1/2-inch strips

Melt the butter in a medium skillet, add onion, celery, and garlic and saute over medium heat until softened but not browned, about 5 minutes.
Add peppers and saute 5 minutes longer.
Remove from the heat and let cool briefly.
Turn peppers into a food mill or processor and puree.
In a medium saucepan, combine vinegar, Tabasco, and chicken stock and bring to a boil.
Stir in pureed pepper mixture, season with salt and pepper, and simmer over medium heat for a few minutes longer.
Serve hot, garnished with sour cream, chopped cilantro, and tortilla strips.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1879 Calories from Fat 824

% Daily Value*

Total Fat 92 g142%

Saturated Fat 22 g109.8%

Trans Fat 0 g

Cholesterol 115.5 mg38.5%

Sodium 2637.1 mg109.9%

Total Carbohydrates 208 g69.2%

Dietary Fiber 23.8 g95.3%

Sugars 32.8 g

Protein 56 g112.2%

Vitamin A 49.7% Vitamin C 1313.8%

Calcium 18.2% Iron 33.2%

*Based on a 2000 Calorie diet

Yellow Pepper Soup Recipe