Red & Yellow Bell Pepper Soup Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2 large: red bell peppers, roasted,
2 large: yellow bell peppers, roasted,
2 tablespoon: shallots, chopped,
2 tablespoon: olive oil,
4 cup: chicken stock,
2 cup: heavy cream,
1: salt and pepper to taste,
Directions:
Keeping the colors separate, peel the roasted peppers, remove the
seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot
in half the olive oil in each pan; add the diced pepper, the red to
one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups
of chicken stock to each pan and cook over low heat for 10 minutes.
Add 1 cup of cream to each pan and simmer the mixtures for about 5
minutes. Add salt and pepper to taste. Separately, pure the mixtures
in a blender until smooth.
When both soups are made, pour them, using two ladles,
simultaneously, into soup bowls, one color on each side. Serve hot.
Vincents Cookbook
by Vincent Guerithault
ISBN 0-89815-566-5
pg 23
Yield: 8 servings
Source from luhu.jp
seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot
in half the olive oil in each pan; add the diced pepper, the red to
one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups
of chicken stock to each pan and cook over low heat for 10 minutes.
Add 1 cup of cream to each pan and simmer the mixtures for about 5
minutes. Add salt and pepper to taste. Separately, pure the mixtures
in a blender until smooth.
When both soups are made, pour them, using two ladles,
simultaneously, into soup bowls, one color on each side. Serve hot.
Vincents Cookbook
by Vincent Guerithault
ISBN 0-89815-566-5
pg 23
Yield: 8 servings
Source from luhu.jp
Tags
Soups