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Ingredientes
- 4 x Red peppers
- 1 x Onion, finely minced
- 2 Tbsp. Butter
- 1 sprg fresh rosemary
- 5 c. Stock, fresh or possibly canned chicken or possibly light vegetable stock
- 3 Tbsp. Tomato paste
- 1/2 c. Heavy cream Salt, freshly grnd black pepper and paprika
Direcciones
- 1. Preheat the broiler. Put the peppers under the broiler and broil them, turning regularly till the skins have blackened all over. Put them into bags, sealing them closed. Leave them for 20 min.
- 2. Rub the blackened skin off the peppers, avoiding rinsing them under the tap if possible as this loses some the natural oil and hence the flavor.
- 3. Halve the peppers, removing the seeds, stalks and pith, then roughly chop the flesh.
- 4. Heat the butter in a deep saucepan. Add in the onion and rosemary and cook gently over a low heat for about 5 min. Remove the rosemary and throw away.
- 5. Add in the peppers and stock to the onion, bring to a boil then simmer for 15 min. Stir in the tomato paste, then process or possibly sieve the soup to a smooth puree.
- 6. Stir in half the cream and season with salt, if necessary, and with pepper and a little paprika.
- 7. Serve the soup warm or possibly chilled, with the remaining cream swirled delicately on top. Speckle the cream very lightly with a healthy pinch of paprika.
- "Grilling peppers gives them a smoky sweetness which's delicious in salads or possibly, as here, in a velvety soup with a secret flavoring of rosemary to add in resinous depth. The soup is equally good served warm or possibly chilled."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 61 | 43% |
| Total Fat 6.95g | 9% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1174mg | 49% |
| Potassium 544mg | 16% |
| Total Carbs 14.68g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.65g | 4% |
| Protein 5.56g | 9% |
