Try this Roasted Red Pepper Cream Soup recipe, or contribute your own.
Suggest a better descriptionRoast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (780g) | ||
Recipe Makes: 6 | ||
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Calories: 729 | ||
Calories from Fat: 536 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.6g | 79 % | |
Saturated Fat 34.9g | 174 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 194.4mg | 60 % | |
Sodium 577mg | 20 % | |
Potassium 1050.5mg | 28 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 29.4g | ||
Protein 17.5g | 25 % | |
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: 729
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