RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3997
| View Recipe |
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| Recipe Name: |
Yellow Bell Pepper Soup - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For an appetizer, serve in shot glasses. For a variety, make a recipe with red, a recipe with yello and a recipe with orange bell peppers.
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Ingredients:
2 Large bell pepper, yellow coarsely chopped
2 Tablespoons oil, olive
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Directions:
Cover and refrigerate 1/2 cup chopped bell peppers (per recipe). Heat oil in a large heavy skillet over medium heat. Add remaining bell peppers, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes. Add wine and turmeric; bring to a boil. Boil for 2 minutes.
Add 3 cups of broth, reduce heat and simmer until vegetables and very tender, stirring occasionally, aout 15 minutes.
Discard bay leaf. Puree soup in blender in batches. Season to taste with salt and pepper. Cover and refrigerate soup until cold.
Thin soup with more chicken broth if needed. Ladel into bowls and garnish with reserved pepper and cilantro or parsley. |
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| Nutrition per Serving: |
| Calories: |
145 |
Total Carbs: |
14.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.0 |
Protein: |
4.85 |
| Fiber: |
0.00 |
Sodium: |
57.78 |
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