Red Pepper Soup with Lemon Sour Cream

Swirl a spoonful of lemon-flavor sour cream into each bowl of this rich and creamy anise-flavor soup. To complete the first course, serve crispy breadsticks.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Red Pepper Soup with Lemon Sour Cream

Directions

For Lemon Sour Cream:

  1. 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.

For Red Pepper Soup

  1. 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.
  2. 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.
  3. 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.

To Serve

  1. 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

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.

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Nutrition Facts (Red Pepper Soup with Lemon Sour Cream)

  • Per serving:
  • 150 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 20 mg chol. ,
  • 343 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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