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Pepper And Tomato Veloute

Whats.Cooking's picture
This Pepper and Tomato Veloute is one of the best vegetable sauces that I've tasted. Try this Pepper and Tomato Veloute and let me know if you like it.
  Butter 15 Milliliter (3 Tablespoon)
  Sweet red pepper 1 , cut into strips
  Green bell pepper 1 , cut into strips
  Chicken stock 1 Liter (4 Cups)
  Flour 30 Milliliter (2 Tablespoon)
  Cream of tomato soup 10 Ounce (284 Milliliter)
  Sweet peppers 1 Tablespoon, julienned (Green And Red Colored, For Garnish)
  Chopped chives 1 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste

–  In a skillet, melt 2 tsp (10 ml) butter and cook peppers for 5 minutes. Pour 1 cup (250 ml) chicken stock into skillet and boil for 4 minutes. Run mixture through blender and set aside.
–  In a stove top casserole, melt rest of butter. Add flour and stir. Add pepper mixture and rest of chicken stock, and bring to a boil, stirring constantly.
–  Add cream of tomato soup and simmer for 5 minutes. Season with salt and pepper. Garnish with julienned peppers and chopped chives.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 807 Calories from Fat 295

% Daily Value*

Total Fat 34 g51.8%

Saturated Fat 11.1 g55.5%

Trans Fat 0 g

Cholesterol 62.3 mg20.8%

Sodium 2618.8 mg109.1%

Total Carbohydrates 95 g31.8%

Dietary Fiber 7.8 g31.4%

Sugars 39.5 g

Protein 34 g68.3%

Vitamin A 125.1% Vitamin C 512.5%

Calcium 12.5% Iron 31.7%

*Based on a 2000 Calorie diet

Pepper And Tomato Veloute Recipe