Red pepper soup

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 30
Portions 8
Freezing No


  • 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 gr (3 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
LeeksFind our bag in yourlocal grocery store

This week's specials


  • 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.

Chef's notes

Other tasty recipes