Red Pepper Soup

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Red Pepper Soup
Makes: 4 servings
Start to Finish: 30 mins
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Red Pepper Soup
Ingredients
  • 1/4
    cup dairy sour cream
  • 1/2
    teaspoon finely shredded lemon peel
  • 1
    teaspoon lemon juice
  • Few drops bottled hot pepper sauce
  • 1
    large red onion, coarsely chopped (1 cup)
  • 3
    cloves garlic
  • 1
    tablespoon margarine or butter
  • 2
    small red sweet peppers, coarsely chopped (1-1/2 cups)
  • 1
    large tomato, chopped (3/4 cup)
  • 1
    tablespoon ouzo or anise liqueur or 1/8 teaspoon anise seed, crushed
  • 1/2
    teaspoon dried herbes de Provence or fines herbes, crushed
  • 1/2
    teaspoon paprika
  • 1 1/2
    cups chicken broth
  • Tarragon sprigs (optional)
  • 1/4
    cup dairy sour cream
  • Shredded lemon peel (optional)
Directions

1. For Lemon Sour Cream: Stir together the 1/4 cup dairy sour cream, the lemon peel, lemon juice, and hot pepper sauce in a small mixing bowl. Set aside.

2. In a medium saucepan cook onion and garlic in hot margarine or butter until tender. Add peppers; cover and cook over medium heat for 8 to 10 minutes or until peppers are soft, stirring occasionally.

3. Add tomato, liqueur or anise seed, herbes de Provence or fine herbes, and paprika. Add broth; bring to boiling. Remove from heat and cool slightly.

4. Pour the soup into a blender container or food processor bowl (half at a time, if necessary). Cover and blend or process until smooth; return mixture to saucepan. Stir in the 1/4 cup sour cream; heat through, but do not boil.

5. To serve, spoon into soup bowls. Top each serving with about 1 tablespoon of Lemon Sour Cream; draw a knife through the cream to swirl. Garnish with additional lemon peel and tarragon sprigs, if desired. Makes 4 appetizer servings.

From the Test Kitchen
  • Make Ahead Tip Prepare and blend soup, but do not add sour cream. Transfer soup to a storage container. Cover, cook, and chill up to 24 hours. Before serving, transfer soup to a saucepan; bring to boiling. Remove from heat; add the sour cream. Serve as directed.
Nutrition Facts (Red Pepper Soup)
  • Servings Per Recipe 4,
  • Calories 150,
  • Protein (gm) 4,
  • Carbohydrate (gm) 11,
  • Fat, total (gm) 10,
  • Cholesterol (mg) 20,
  • Saturated fat (gm) 4,
  • Dietary Fiber, total (gm) 1,
  • Vitamin A (RE) 546,
  • Vitamin C (mg) 75,
  • Sodium (mg) 343,
  • Percent Daily Values are based on a 2,000 calorie diet
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