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Creamy Pepper Soup

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Ingredients
  Sweet butter 50 Gram
  Onion 1 , sliced
  Garlic clove 3 , sliced
  Crescendo sweet pointed peppers 8 1⁄2 Cup (136 tbs), roasted/peeled and seeded
  White wine 1 Cup (16 tbs)
  Vegetable stock 4 1⁄2 Cup (72 tbs)
  35% cream 2 Cup (32 tbs)
  Sour cream 1 Cup (16 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Grainy mustard 1 Tablespoon (Leveled)
  Salt and cracked black pepper To Taste
Directions

GETTING READY
1. Preheat oven to 375°F.

MAKING
2. Roast Crescendo™ peppers in oven until skins are blistered (30 minutes) let cool, peel and seed.
3. In a large pot sauté onions and garlic in sweet butter. Add Crescendo™ peppers.
4. Deglaze with white wine. Add chicken stock and cream. Simmer for 30 minutes over medium heat.
5. Season with salt and cracked black pepper.
6. In a separate bowl, mix together sour cream, green onions and grainy mustard.

SERVING
7. Serve soup, garnishing with a dollop of grainy mustard sour cream, and a slice of multigrain loaf or homemade corn bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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