Esta es una exhibición prevé de cómo se va ver la receta de 'Beet Soup With Red Pepper And Roasted Garlic' imprimido.

• Click here to print
• o regresate de nuevo a Beet Soup With Red Pepper And Roasted Garlic.

Receta Beet Soup With Red Pepper And Roasted Garlic

by Global Cookbook

Ingredientes

2 Tbsp. extra virgin olive oil 1 med onion, minced 2 x red bell pepper, minced 2 c. canned beet, liquid removed, and, diced 15 x cloves roasted garlic 1/2 tsp dry sage 1/2 tsp dry basil

1/2 c. red wine 1 Tbsp. balsamic vinegar 1/2 tsp salt 1/2 tsp black pepper 1 x bay leaf 7 c. vegetable stock 1/2 c. minced fresh parsley

Direcciones

1. In a large soup pot, heat the oil. Add in the onion and red peppers; saute/fry for 2 to 3 min or possibly till the pepper is tender.
2. Add in the beets, roasted garlic, sage, basil and wine. Simmer another 2 to 3 min, allowing the wine to reduce by half.
3. Add in the balsamic vinegar, salt, black pepper, bay leaf and stock. Bring to a boil; reduce heat and simmer 15 min.
4. Remove the bay leaf and garnish with parsley before serving.

© 2024 CookEatShare