Red pepper soup
30
30
8
No
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 2 chopped garlic cloves
- 4 seeded and diced red peppers
- 4 seeded large tomatoes sliced into quarters
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of finely chop fresh parsley
- Salt and pepper up to taste
- 375 ml (1 1/2 cup) of milk
- 125 ml (1/2 cup) of cooking cream
- 1 pinch of sugar
Preparation
Side-by-side mode
- In a casserole, heat oil and brown garlic, peppers, tomaotes and Les Cultures de chez nous sliced leeks. Add basil. Salt and pepper. Cook for about 20 minutes or until vegetables tenders. Add milk. Pour into mixer or blender. Reduce into puree. To obtain a smoother texture, set in a sieve.
- Set back soup in the casserole and add cream and sugar. Stir a few minutes.
- Serve hot or cold.
- Side with bread and pesto.
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