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Lorenza

Lorenza Ávila

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Recipe of Red pepper cream
Recipe

Red pepper cream

40 mins
Low
4.5
|
45
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A good recipe for red pepper soup. This recipe is served hot but you can also enjoy it cold on a hot day.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 4 red peppers
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 branch rosemary
  • 5 cups chicken soup
  • 3 tablespoons Tomato paste
  • 1/2 cups whipping cream
  • paprikas
  • salt
  • black pepper

Preparation

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.

TIPS

It tastes very tasty with toasted bread or croutons in the center.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Martisabel Chávez
19/05/2013 23:54:24
Se ve muy atractiva Se me antoja fría para este calor! Ya la programe para esta semana Gracias
Akane Kinomoto
15/03/2013 20:20:44
Recomendada Me encanta el pimiento y esta receta me vino genial. Es muy sencilla de hacer y queda riquísima. ¡Gracias por compartirla!

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