Ingredients
- 4 large Ontario greenhouse yellow bell peppers roasted, peeled and seeded*
- 1 tbsp. butter 15 g
- 1 white onion diced
- 1/4 cup vegetable oil 63 ml
- 1 clove garlic minced
- 2 cups chicken stock 500 ml
- 1 large carrot sliced
- 1 small jalapeno
- 1/4 tsp. saffron threads 3 g
- 1 cup half and half cream 250 ml
- Salt to taste
- white pepper to taste
Instructions
- In a large sauce pan, melt the butter over medium heat, then add garlic and onions.
- Saute for 5 minutes.
- Stir in the stock, carrot, roasted Ontario greenhouse yellow bell peppers and jalapeno pepper. Crumble in saffron.
- Bring stock to a boil and reduce heat to a simmer. Cover for 20 minutes or until vegetables are tender.
- Puree in food processor until mixture is smooth. Strain, add cream and season to taste.
- Serve immediately with sprigs of cilantro.
Notes
Chef's Trick
To obtain an even colour with saffron, soak the threads in hot liquid for 15 minutes before adding another ingredient.
Nutrition
Calories: 300kcal | Carbohydrates: 32g | Protein: 13g | Total Fat: 14g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 580mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1520IU | Vitamin C: 479mg | Calcium: 100mg | Iron: 2.7mg
Nutrition Facts
Saffron Yellow Bell Pepper Soup
Amount per Serving
Calories
300
% Daily Value*
Total Fat
14
g
22
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Cholesterol
35
mg
12
%
Sodium
580
mg
25
%
Carbohydrates
32
g
11
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
13
g
26
%
Vitamin A
1520
IU
30
%
Vitamin C
479
mg
581
%
Calcium
100
mg
10
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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