Topic · Soups Making 101
Red and Yellow Bell Pepper Cream Soup
Red and Yellow Bell Pepper Cream Soup
This Red and Yellow Bell Pepper Cream Soup is a very elegant cream soup. Bright and delicate, two soups featuring the different peppers are served together as one in the same plate. Easy to make, this soup is perfect for a romantic dinner; why wait for Valentine’s Day?
YELLOW BELL PEPPER SOUP
- 1 tablespoon butter
- 1 small onion, (chopped)
- 2 large sweet yellow bell peppers, (minced)
- 1 cup cream, (33% fat)
- 1.5 cups chicken broth, (low sodium)
- Salt and white pepper, (to taste)
RED BELL PEPPER SOUP
- 1 tablespoon butter
- 1 small onion. (chopped)
- 2 large sweet red bell peppers, (minced)
- 1 cup cream, (33% fat)
- 1.5 cups chicken broth, (low sodium)
- Salt and white pepper, (to taste)
- Cook the two soups separately in two saucepans. Follow the step-by-step instructions for each soup.
- Melt butter into each casserole, over low heat. Add chopped onion and minced peppers. Sweat 6 to 7 minutes over low heat. Add cream and chicken stock. Simmer over low heat for 20 minutes. Season with salt and white pepper.
Pour the yellow soup first into a blender. Process until very smooth and strain into a clean pot. Verify seasoning. Repeat process with other soup. Preheat soup plates at 150°F.
When ready to serve, warm up soups if necessary and pour into separate jugs. Take a jug in each hand; simultaneously pour the soup slowly into the center of the same plate. Using a wooden stick, create some designs.
Chicken stock may be substituted with vegetable stock.
