Bright orange-red color cream of red Bell pepper soup

September 29, 2009 at 6:07 pm Leave a comment

How to make Cream of Red Bell Pepper Soup

1 large onion
1 spoon of tomato paste
2 table spoon of vegetable oil or butter
3-4 red bell peppers
2 table spoons of instant oat meal
4 cups milk
1 teaspoon of salt, 1/4th teaspoon of black pepper, a pinch of red pepper and 1/2 teaspoon of paprika
chopped fresh parsley (optional)
2 egg whites mixed with 2 table spoons of milk

Broil the whole red bell peppers in your oven for about 15-20 minutes until the skins are blackened. Then cool the roasted peppers under running cold water while peeling the blacked skins (to minimize the loss of flavor do not soak them in the water). Remove the seeds.

Add butter and onions in a pan and golden the onions then add salt, spices, roasted peppers, oat meal, parsley (optional) and milk. Place the lid on the pot and a low/medium heat cook the soup for 20-30 minutes.

Let it cool a little (for about 2-3 minutes) then stir in the egg white slowly while mixing the soup.

Puree your soup in a food processor and return it back to the pot. Cook it for 5 minutes or till it boils.

Place it in a serving dish and garnish it with dried Italian herbs or fresh finely chopped parsley leaves.


Entry filed under: Recipes, Soup.

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