Yellow Capsicum Low-Fat Cream Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Will go over well at a health-conscious formal dinner, e.g. with croutons. Can be prepared in advance up to and including step 2. Ingredients:
3 yellow peppers |
1 brown shallot |
2 tablespoons olive oil |
1 teaspoon thyme |
fresh ground pepper |
1 garlic clove |
1 liter vegetable stock |
1 egg yolk |
2 tablespoons light cream |
Directions:
1. Clean capsicums; dice. Clean and chop shallot. Mince garlic. Soften capsicum and onion with thyme, pepper, garlic in hot oil on medium heat (circa 15 mins, covered).
2. Run capsicum mixture through a passe-vite (or alternatively use blender) and add stock. Chill until used.
3. Reheat soup. Stir yolk with cream and stir through soup; do not allow to come to a boil! Serve immediately.
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