Roasted Pepper Cream Soup is the key to a cozy evening: hot, with a delicate texture and aroma of roasted peppers… and the crackling of the wood in the fireplace
Cooking Time 25 min.
Serving amount 4
Ingredients :
Baked Sweet Red Peppers 4 peppers
Heavy cream 100 ml
Chopped fine onions 25g
Parmesan cheese 4 tbsp.
Olive oil 25 ml
Chopped garlic and half a tbsp.
Chilli pepper and half a tsp.
Xanthan gum and half a tsp.
Salt and pepper to taste
Step 1
Process the bell peppers in a blender until they are puréed.
Step 2
Add onion, chilli pepper, salt and pepper.
Step 3
Place a ladle on the stove and lightly roast the garlic
Step 4
Pour mixture from blender, stir and bring to a boil. Then, pour in the cream and boil again
Step 5
In a separate container, mix together the xanthan gum and olive oil
Step 6
Pour the gum into the soup and stir until it begins to thicken. Bring back to a boil, pour onto plates and sprinkle with Parmesan. The soup is ready!
Enjoy!
Energy content per serving
Calories from fat 331
Calories: 386
Fats: 36.8g
Carbohydrates: 10.7g
Fiber: 3.1 g
Assimilable carbohydrates: 7.6 g
Protein: 5 g
