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Receta Chilled Red Pepper Soup With Basil And Croutons

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Ingredientes

Cost per recipe $9.79 view details
  • 4 lrg Red bell peppers, (about 2 1/4 pounds
  • 4 Tbsp. Extra virgin olive oil
  • 1 x Onion, cut into 3/4-inch pcs
  • 3 c. Chicken stock or possibly canned broth, (or possibly more)
  • 1/8 tsp Dry crushed red pepper
  • 1 1/2 c. French bread cubes, (1/2-inch) Fresh basil leaves, slivered

Direcciones

  1. Char peppers over gas flame or possibly in broiler till blackened on all sides. Wrap in paper bag and let stand 10 min. Peel and seed. Cut into 1/2-inch pcs.
  2. Heat 2 Tbsp. oil in heavy large saucepan over medium-high heat.
  3. Add in onion and saut till brown on edges, about 6 min. Add in bell peppers and 3 c. stock. Simmer till vegetables are tender, about 5 min. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add in stock from saucepan and blend till smooth. Fold in dry red pepper. Season with salt and pepper. Cover and refrigeratetill cool. (Can be made 1 day ahead.)
  4. Heat 2 Tbsp. oil in medium skillet over medium heat. Add in bread; stir till brown. Whisk cool soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
  5. Serves 4.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1755g
Calories 1759  
Calories from Fat 558 32%
Total Fat 62.92g 79%
Saturated Fat 9.65g 39%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3455mg 144%
Potassium 2303mg 66%
Total Carbs 244.84g 65%
Dietary Fiber 24.3g 81%
Sugars 35.89g 24%
Protein 55.21g 88%
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