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Pepper And Leek Soup

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Ingredients
  Chopped red bell peppers 2 Cup (32 tbs)
  Chopped leeks 2 Cup (32 tbs), chopped and thoroughly washed (white portion and some green)
  Seeded chopped jalapeno pepper 1 Tablespoon, reserving 1 teaspoon for garnish
  Butter 1 Tablespoon, whipped
  Garlic 1 Clove (5 gm)
  Water 1⁄2 Cup (8 tbs)
  Instant chicken broth and seasoning mix 2 Ounce (2 packets)
  Sour cream 1 Tablespoon
Directions

MAKING
1) In a 1-quart ovenproof casserole, add bell peppers, leeks, jalapeno pepper, butter, and garlic. Mix well.
2) With a vented plastic wrap, cover the casserole.
3) On high power, microwave for 6 minutes. Stir once, halfway through cooking for easier cooking.
4) To this, add water and broth mix. Mix well.
5) Now, on high power, microwave uncovered for 2 minutes.
6) Let the mixture cool for a while.
6) To a blender, transfer the cooled mixture.
7) Blend on low speed until well combined and pureed.

SERVING
8) To serve, divide the Pepper and Leek Soup into 2 soup bowls evenly. Serve immediately, topped with the sour cream and the reserved bell and jalapeno peppers in equal measures for both the bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Leek
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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