Try this Leslies Red Pepper Soup recipe, or contribute your own.
Suggest a better descriptionPreheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice. Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes. Puree soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force puree through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne. Reheat soup. Cooks note: ? Peppers can be roasted 2 days ahead and chilled, covered. Serves 6 to 8 (10 1/2 cups) Gourmet October 1999 Per serving: 684 Calories (kcal); 48g Total Fat; (59% calories from fat); 9g Protein; 65g Carbohydrate; 124mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1041g) | ||
Recipe Makes: 1 servings | ||
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Calories: 711 | ||
Calories from Fat: 439 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.8g | 65 % | |
Saturated Fat 29.3g | 146 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 121.5mg | 37 % | |
Sodium 45.6mg | 2 % | |
Potassium 2092.1mg | 55 % | |
Total Carbohydrate 59.4g | 17 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 38.7g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 711
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