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?
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: French
Keyword: Bell Pepper Cream Soup
Servings: 2
Ingredients
YELLOW BELL PEPPER SOUP
1tablespoonbutter
1smallonion, chopped
2largesweet yellow bell peppers, minced
1cupcream,33% fat
1.5cupschicken broth,low sodium
Salt and white pepper,to taste
RED BELL PEPPER SOUP
1tablespoonbutter
1smallonion.chopped
2largesweet red bell peppers, minced
1cupcream,33% fat
1.5cupschicken broth,low sodium
Salt and white pepper,to taste
Instructions
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.
Video
Notes
Chicken stock may be substituted with vegetable stock.