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The key to making good pepper soup is to utilize a wide variety of pepper types and seasonings, and in this sense every batch of pepper soup is truly unlike every other. One good tip on making pepper soup is to make certain that the peppers are soft and cooked well - if not the name of this soup can be changed to "instant heartburn". This wonderful soup makes an excellent meal when served with heavily buttered garlic bread and a side salad.





Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $2.71 view details

Direcciones

  1. In a soup pot place two ounces of water, butter, peppers and onion and place on high heat for ten to twelve minutes or until the water begins to evaporate and the peppers begin to soften.
  2. Next, add the remainder of the ingredients and allow to cook on medium heat for 40 minutes stirring occasionally.
  3. Remove half of the ingredients and place them through a blender or food processor to puree them and then return the mixture to the soup pot along with the cream.
  4. Allow the soup to simmer on low heat for ten minutes before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 881g
Recipe makes 4 servings
Calories 1483  
Calories from Fat 954 64%
Total Fat 106.08g 133%
Saturated Fat 34.7g 139%
Trans Fat 0.0g  
Cholesterol 500mg 167%
Sodium 808mg 34%
Potassium 1385mg 40%
Total Carbs 9.0g 2%
Dietary Fiber 2.1g 7%
Sugars 5.57g 4%
Protein 116.53g 186%
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