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ROASTED RED PEPPER SOUP WITH ORANGE CREAM

0 min Makes 4 first-course servings Main Ingredient: RED*PEPPER*SOUP Cuisine: American

Cooking: Prep: 35 minutes; Total: 35 minutes Start to finish: 1 day min

6

Ingredients

1 tablespoon olive oil

2/3 cup sliced shallots (about 4)

1 15-ounce jar roasted red peppers packed in water

1 teaspoon sugar

2 cups (or more) low-salt chicken broth

1/2 cup orange juice

2 tablespoons whipping cream

3/4 teaspoon grated orange peel

Thinly sliced fresh basil leaves

Nutrition Facts

per serving of Makes 4 first-course servings

Calories

500

Directions

Step 1Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.

Step 2Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.

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