Ingredients
-
1
-
2/3
-
1
-
1
-
2
-
1
-
1/2
-
2
-
3/4
-
-
-
-
-
-
Directions
Roasted Red Pepper Soup With Orange Cream, A fantastic way to use jarred peppers Bon Apptit, Every-Night Cooking, February 2006, Delicious! I skipped the oil and used a bit of cream cheese melted in place of the whipping cream This was so light and delicious, and so healthy Thanks!
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Steps
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1
Done
|
Heat Oil in Heavy Medium Saucepan Over Medium-High Heat. |
|
2
Done
|
Add Shallots and Saut 5 Minutes. |
|
3
Done
|
Add Red Peppers With Their Liquid. |
|
4
Done
|
Stir in Sugar; Saut 2 Minutes. |
|
5
Done
|
Add 2 Cups Broth and Simmer 5 Minutes. |
|
6
Done
|
Cool Soup Slightly. |
|
7
Done
|
Working in Batches, Puree Soup in Blender. Return Soup to Pan. |
|
8
Done
|
Bring to Simmer; Stir in Orange Juice. |
|
9
Done
|
Thin Soup With Additional Broth, If Desired. Season With Salt and Pepper. |
|
10
Done
|
Whisk Whipping Cream and Orange Peel in Small Bowl Until Slightly Thickened. |
|
11
Done
|
Season With Salt and Pepper. |
|
12
Done
|
Ladle Soup Into Bowls. |
|
13
Done
|
Drizzle Orange Cream Over. |
|
14
Done
|
Sprinkle With Basil and Serve. |
