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Sweet Red Pepper and Gouda Soup (Holly Roper's Recipe)*
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Prep: 10 min Cook Tme: 1 hr | |
2 Tbsp | unsalted butter |
4 | red bell peppers, chopped |
1 | onion, chopped |
4 | garlic cloves, minced |
24 fluid ounces | chicken broth |
1/2 cup | heavy cream |
1/8 tsp | ground black pepper |
2 cups | shredded Gouda cheese |
Melt the butter in a large saucepan over medium heat.
Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes or until tender.
Pour in the chicken broth, stirring well.
Reduce the heat to low and simmer for 30 minutes.
Transfer to a blender and purée until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
Return the liquid to the saucepan over medium low heat.
Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.
Calories: 235.3
Total fat: 18.2g
Saturated fat: 10.8g
Total carbs: 12.3g
Dietary fiber: 3G
**nutrition info does not include Gouda cheese
Recipe uploaded with Shop'NCook for iPhone.
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