1
Red pepper cream
Lorenza Ávila
A good recipe for red pepper soup. This recipe is served hot but you can also enjoy it cold on a hot day.
Reviewed by
Editorial Team of Kiwilimón
4.5
|
2 comentarios
49
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
4 red bell peppers
2 tablespoons butter
1 onion, finely chopped
1 sprig rosemary
5 cups chicken broth
3 tablespoons tomato paste
1/2 cups whipping cream
paprika
salt
pepper
Preparation
40 mins
0 mins
Low
Roast and peel the red peppers.
Cut the peppers already roasted and peeled in half. Remove the seeds and cut into pieces.
In a saucepan melt the butter and add the onion and rosemary. Cook over low heat for 5 minutes.
Remove the rosemary and throw it away.
Add the peppers and the stock, bring to a boil in a soft flame for 15 minutes.
Add the tomato paste and stir.
Put everything in the blender and make puree.
Return the soup to the pot and add half of the cream, a pinch of paprika, salt and pepper to taste.
Serve hot or cold soup with the rest of the cream decorating in the center of the dish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Sign up
|
Log in
Provided by