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Yellow Pepper Soup With Red Pepper Puree

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  Butter 2 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Sweet yellow peppers 4 , peeled and diced
  All purpose flour 2 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Red pepper puree To Taste
  Fresh basil sprig 1

In saucepan, melt butter over medium heat; cook onion and garlic for 3 to 4 minutes or until tender but not browned. Add yellow peppers; cook for 5 to 8 minutes or until fragrant and wilted. Stir in flour and cook, without browning, for 4 minutes.
Add chicken stock; bring to boil. Reduce heat and simmer gently for 20 minutes. In food processor or blender, puree yellow pepper mixture until smooth. (Recipe can be prepared to this point, covered and refrigerated for up to 2 days.)
Return yellow pepper mixture to saucepan; add cream (if using) and cook just until heated through but do not boil. Season soup with salt and pepper to taste.
Ladle soup into wide shallow dishes. Swirl dollops of Red Pepper Puree through soup. Garnish with basil.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1129 Calories from Fat 638

% Daily Value*

Total Fat 72 g110.1%

Saturated Fat 43.8 g218.8%

Trans Fat 0 g

Cholesterol 244.6 mg81.5%

Sodium 759.6 mg31.7%

Total Carbohydrates 93 g31%

Dietary Fiber 7.8 g31.2%

Sugars 20.2 g

Protein 22 g44.7%

Vitamin A 36.6% Vitamin C 1567.5%

Calcium 19% Iron 28.5%

*Based on a 2000 Calorie diet


Yellow Pepper Soup With Red Pepper Puree Recipe