Yellow Pepper Soup with Cilantro Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Peas add body and sweetness to the purée. If you can't find crème fraîche, substitute sour cream. Ingredients:
1 teaspoon butter |
1 1/2 cups chopped onion |
1 cup chopped fennel bulb |
1 teaspoon curry powder |
1 teaspoon grated peeled fresh ginger |
2 garlic cloves, chopped |
1/3 cup dry white wine |
3 1/4 cups coarsely chopped yellow bell pepper (about 1 1/4 pounds) |
3 cups fat-free, less-sodium chicken broth |
1 1/2 cups chopped peeled granny smith apple (about 1/2 pound) |
1 cup cubed peeled yukon gold or red potato |
1/4 teaspoon salt |
2 tablespoons fresh lemon juice |
1/3 cup frozen green peas, thawed |
1/3 cup fresh cilantro leaves |
3 tablespoons fat-free, less-sodium chicken broth |
1 tablespoon mirin (sweet rice wine) |
1 teaspoon vegetable oil |
dash of salt |
2 tablespoons crème fraîche |
Directions:
1. To prepare soup, melt butter in a Dutch oven over medium-high heat. Add onion and fennel; sauté 3 minutes. Add curry, ginger, and garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates. Add bell pepper, broth, apple, potato, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Cool.
2. Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Chill at least 2 hours. Stir in juice.
3. To prepare puree, place peas and next 5 ingredients (peas through dash of salt) in a blender; process until smooth.
4. Pour 3/4 cup soup into each of 6 bowls. Make 3 dollops with 1 teaspoon each of puree. Using tip of a knife; swirl each dollop into a V shape. Dollop 1 teaspoon crème fraîche in center of each serving.
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