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Leeks
Red pepper soup
Author:
Les Cultures de chez nous
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Preparation
30
Baking
30
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 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
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Red pepper soup
From
Oct 05
to
Jan 01
Preparation
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
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