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Yellow Pepper Soup with Cilantro Purée

  • 6servings
  • 138calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon butter

  2. 1 1/2 cups chopped onion

  3. 1 cup chopped fennel bulb

  4. 1 teaspoon curry powder

  5. 1 teaspoon grated peeled fresh ginger

  6. 2 garlic cloves, chopped

  7. 1/3 cup dry white wine

  8. 3 1/4 cups coarsely chopped yellow bell pepper (about 1 1/4 pounds)

  9. 3 cups fat-free, less-sodium chicken broth

  10. 1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)

  11. 1 cup cubed peeled Yukon gold or red potato

  12. 1/4 teaspoon salt

  13. 2 tablespoons fresh lemon juice

  14. 1/3 cup frozen green peas, thawed

  15. 1/3 cup fresh cilantro leaves

  16. 3 tablespoons fat-free, less-sodium chicken broth

  17. 1 tablespoon mirin (sweet rice wine)

  18. 1 teaspoon vegetable oil

  19. Dash of salt

  20. 2 tablespoons crème fraîche

Instructions Jump to Ingredients ↑

  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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