In medium stock pot, melt butter and saute onions for approx. 5 minutes.
Add garlic and cook for another 3-4 minutes.
Add 1 cup stock (I used vegetable stock) and chopped peppers.
Cover and simmer over medium heat for 15 minutes, stirring frequently
Uncover and cook for another 15-20 minutes, allowing moisture to evaporate and reduce.
Stir in flour and remaining stock; simmer and stir at a mild boil for 5 minutes.
Remove from heat.
Puree in a blender or with an immersion blender.
Strain through a china cap with a small hole (I did not)
Add oyster sauce, cheese and seasonings.
Stir until cheese is melted.
TURMERIC SOUR CREAM: Combine all ingredients in a squeeze bottle. Design plated soup.
Turmeric Sour Cream
3/4 cup sour cream
1 tsp Turmeric
Water to thin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (212g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 141 (48%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 43.7mg||13 %|
|Sodium 1136.1mg||39 %|
|Potassium 324.4mg||9 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 23.8g|
|Protein 12.2g||17 %|
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: 293
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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