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Ingredientes
- 6 c. vegetable stock
- 1 c. dry white wine
- 1 x red bell pepper, minced
- 2 clv garlic, minced
- 1/2 c. minced fresh coriander
- 1 Tbsp. minced fresh basil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. lemon, juice
- 1/2 tsp dry thyme
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 x bay leaf
- 3 c. pearl onion
- 1/4 c. port
Direcciones
- In a large soup pot, bring the stock and wine to a boil; reduce heat to a simmer.
- Add in the red pepper, garlic, half of the coriander, basil, mustard (fold in well), lemon juice, thyme, salt, white pepper and bay leaf; simmer for 10 min.
- Add in the pearl onions and Port; simmer another 5 min. Remove the bay leaf.
- Using a hand blender, puree the soup until smooth. Serve garnished with the remaining coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 6 servings | |
| Calories 120 | |
| Calories from Fat 12 | 10% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1171mg | 49% |
| Potassium 288mg | 8% |
| Total Carbs 18.0g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.87g | 5% |
| Protein 2.09g | 3% |
