Saffron Yellow Bell Pepper Soup

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Saffron Yellow Bell Pepper Soup

printfriendly pdf button   Saffron Yellow Bell Pepper Soup   RecipesNow.com
question mark icon dc 24x24   Saffron Yellow Bell Pepper Soup   RecipesNow.com

Saffron Yellow Bell Pepper Soup

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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  1. In a large sauce pan, melt the butter over medium heat, then add garlic and onions.
  2. Saute for 5 minutes.
  3. Stir in the stock, carrot, roasted Ontario greenhouse yellow bell peppers and jalapeno pepper. Crumble in saffron.
  4. Bring stock to a boil and reduce heat to a simmer. Cover for 20 minutes or until vegetables are tender.
  5. Puree in food processor until mixture is smooth. Strain, add cream and season to taste.
  6. Serve immediately with sprigs of cilantro.
Notes

Nutritional Information Per Serving (660 g): Calories 300, Fat 14 g (22 %), Saturated Fat 7 g + Trans Fat 0.2 g (36 %), Cholesterol 35 mg, Sodium 580 mg (24 %), Carbohydrate 32 g (11 %), Fibre 3 g (12%), Sugars 8 g, Protein 13 g, Vit A (30 %), Vit C (580 %), Calcium (10 %), Iron (15 %). % = % Daily Value

Chef's Trick

To obtain an even colour with saffron, soak the threads in hot liquid for 15 minutes before adding another ingredient.

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