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Red Pepper Soup

Cool.Cook's picture
  Olive oil 1 Tablespoon
  Unsalted butter 4 Tablespoon
  Sweet red bell peppers 8 , julienned
  Carrot 1 , thinly sliced
  Shallots 3 , sliced
  Garlic 1 Clove (5 gm), minced
  Pear 1 , peeled, quartered, and seeded
  Chicken broth 4 Cup (64 tbs)
  Tabasco 2 Dash
  Sugar 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste

Heat the oil and butter in a large saute pan. Saute the peppers, carrot, shallots, garlic, and pear over medium heat for 8-10 minutes, or until tender.
Add the chicken broth, Tabasco, and sugar. Bring to a boil, reduce heat and simmer, covered, for 25-30 minutes. Puree everything in a food processor.
Add salt and pepper to taste.
Serve hot or cold, garnished with sour cream and chives,IF DESIRED

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1114 Calories from Fat 592

% Daily Value*

Total Fat 67 g103.3%

Saturated Fat 33.2 g166.1%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 2905.5 mg121.1%

Total Carbohydrates 117 g39%

Dietary Fiber 28 g111.9%

Sugars 69.4 g

Protein 18 g36.4%

Vitamin A 885.9% Vitamin C 2181.7%

Calcium 16.1% Iron 34.3%

*Based on a 2000 Calorie diet

Red Pepper Soup Recipe