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Red bell pepper soup
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 1
| med | Onion, diced | | 1
| cup | Potato, chopped | | 1
| cup | Carrots, julienned | | 1
| large | Red bell pepper, diced | | 1
| tsp | Rosemary | | 1/2
| tsp | Fennel | | 1/2
| tbsp | Hungarian paprika | | 1
| tsp | Parsley | | 2
| cup | Stock | | 2
| tbsp | Soy sauce | | | Salt & pepper |
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Procedures:
| 1 | Saute onion in olive oil for 2 minutes. | | 2 | Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. | | 3 | Add the stock & the soy sauce. | | 4 | Bring to a boil & simmer for 20 minutes or until the vegetables are tender. | | 5 | Puree the soup. | | 6 | Return to the pot & add the rest of the carrots. | | 7 | Return the soup to a boil & simmer for 5 minutes, stirring constantly. | | 8 | Serve piping hot. | | 9 | recipe by mark satterly |
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