0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 pcs sweet pepper
600 ml vegetable broth or water
1 medium onion
50 g ghee or butter
¼ ground ginger, or ½ fresh ground ginger
1 pinch ground nutmeg
125 ml double cream
Salt
Parsley for serving
Sweet Pepper Soup

Sweet Pepper Soup

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 60
  • Serves 3
  • Medium

Ingredients

  • 3 pcs sweet pepper

  • 600 ml vegetable broth or water

  • 1 medium onion

  • 50 g ghee or butter

  • ¼ ground ginger, or ½ fresh ground ginger

  • 1 pinch ground nutmeg

  • 125 ml double cream

  • Salt

  • Parsley for serving

Directions

Share

I am not sure this is Austrian cuisine, but Austrians are sure to eat sweet pepper soup and they cook it great. Before I tried this wonderful soup, I, honestly speaking, didn’t consider sweet peppers as a main ingredient for creamy soup. But it turned out to be a perfect candidate for this role! Sweet peppers make soup silky, extremely delicious and orange-pinky. The color is the reason to use red peppers, or take 2 red and 1 yellow, but don’t use green ones since their taste is absolutely different and soup will have brown color.

Serve with greens or croutons.

Bon appetite!

(Visited 9 times, 1 visits today)

Steps

1
Done

Wash and pat dry the peppers. Bake in a baking pan covered with parchment pepper over 200 degrees Celsius until soft and slightly brown. It takes about 20 min in a preheated oven.

2
Done

Take the peppers out and seal them hot in a plastic bag. Let them chill. This procedure will help us peel the peppers easily.

3
Done

You may actually do the abovementioned a day before and keep the peppers in a sealed bag refrigerated.

4
Done

Now take the chilled peppers out of the plastic bag. Peel the skins. Cut off the top stem and remove seeds. Cut the pulp into 1.5 cm strips.

5
Done

Peel and cut the onion in small cubes.

6
Done

Preheat oil in a pot. Cook the onion over medium heat until transparent. Add the pepper pulp, cook together for 2 min.

7
Done

Pour in the vegetable broth, or water, add some salt and bring to a boil over high heat, then reduce heat to medium and simmer for 25 min.

8
Done

Add ginger and nutmeg. Blend with a blender or in a food processor until smooth.

9
Done

Add double cream, mix. Bring to a boil again, then remove from heat. Serve.

How to serve:

Serve hot, sprinkled with chopped parsley or add a few croutons.

How to keep:

Can be kept refrigerated for 1-2 days.

previous
Tender Chicken Fillets with Lemon and Parsley
next
Greek Spaghetti
previous
Tender Chicken Fillets with Lemon and Parsley
next
Greek Spaghetti

Add Your Comment