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Ingredientes
- 1/4 c. extra virgin olive oil
- 1 Tbsp. fennel seed
- 1 c. minced onion
- 1/2 tsp thyme
- 1/2 x bay leaf
- 1/2 tsp chopped garlic
- 1 Tbsp. fresh basil
- 6 x red bell peppers seeds, ribs removed
- 2 Tbsp. chopped jalapeno
- 1/4 c. flour
- 5 c. chicken stock
- 2 tsp tomato paste
- 1/4 c. minced fresh tomato
- 1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a heavy saucepan, heat extra virgin olive oil over medium heat and add in the onions, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeno pepper. Saute/fry the vegetables over low heat till wilted, about 10 to 15 min.
- Add in flour and stir over low heat about 10 min to cook the flour. Add in the chicken stock, whisking till smooth, along with the tomato paste and fresh tomatoes. Cook the soup over medium heat, partially covered for about 45 min.
- Puree in a blender or possibly food processor. Return puree to pan and add in cream and simmer for about 10 min. Taste for seasoning, add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2308g | |
| Calories 1088 | |
| Calories from Fat 520 | 48% |
| Total Fat 58.9g | 74% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2416mg | 101% |
| Potassium 2811mg | 80% |
| Total Carbs 114.7g | 31% |
| Dietary Fiber 24.8g | 83% |
| Sugars 33.43g | 22% |
| Protein 26.79g | 43% |
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