Directions:
- In saucepan melt butter and add 3/4 of the red peppers,shallots and garlic.
- Sautee until about half cooked and add the chicken broth.
- Bring to a boil and reduce by half.
- Remove and put in a blender and blend on high.
- Strain sauce and return to heat.
- Add cream and reduce by half.
- Add basil,salt,paprika,cayenne and tabasco.
- Simmer for about 2 minutes and serve.
- Use left over red pepper for garnish along with a few dashes of paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.83 Kcal (2218 kJ) | ||
| Calories from fat | 451.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.15g | 77% | |
|---|---|---|---|
| Cholesterol | 178.42mg | 59% | |
| Sodium | 897.46mg | 37% | |
| Potassium | 458.47mg | 10% | |
| Total Carbs | 18.07g | 6% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 4.59g | 9% | |
| Vitamin C | 71.2mg | 119% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 26.2mg | 145% | |
| Calcium | 118.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 158.93 Kcal (665 kJ) | ||
| Calories from fat | 135.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 77% | |
|---|---|---|---|
| Cholesterol | 53.52mg | 59% | |
| Sodium | 269.2mg | 37% | |
| Potassium | 137.52mg | 10% | |
| Total Carbs | 5.42g | 6% | |
| Sugars | 2.06g | 27% | |
| Dietary Fiber | 0.95g | 13% | |
| Protein | 1.38g | 9% | |
| Vitamin C | 21.3mg | 119% | |
| Vitamin A | 0.5mg | 53% | |
| Iron | 7.9mg | 145% | |
| Calcium | 35.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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