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Name: Summer Squash Soup with Red Pepper Puree
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Onion chopped; 1 tb Creme fraiche; 6 Rashers bacon; smoked; 6 Summer squash; peeled and; 500 ml Chicken or vegetable stock; 1 lg Red pepper; (roasted,; 2 oz Flour; ; and liquidized); 50 g Leeks; 2 tb Unsalted butter and 2tbsp; 2 Shredded leaves of tarragon; 50 g Celery; ; soup; 1 Carrot; diced

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INGREDIENTS

1 Onion ; chopped
1 tb Creme fraiche
6 Rashers bacon; smoked
6 Summer squash; peeled and
500 ml Chicken or vegetable stock
1 lg Red pepper; (roasted,
2 oz Flour
; and liquidized)
50 g Leeks
2 tb Unsalted butter and 2tbsp
2 Shredded leaves of tarragon
50 g Celery
; soup
1 Carrot; diced
PUREE

Servings

INSTRUCTIONS

Gently cook all the sliced and diced vegetables in the butter (without colour) and 4 rashers of bacon. Add the flour and stir well. Gradually add the stock, stir and bring to the boil. Simmer for approximately 45 minutes and skim when necessary. Place into a food processor, use a hand held mixer or pass through a sieve - pushing all the cooked vegetables through. Return to a clean pan, re-boil and correct the seasoning and consistency. Whisk in 2tsp of butter and 15ml creme fraiche. Pour into a warmed bowl and whirl a little cream and add the pepper puree and 2 shredded leaves of tarragon garnish with julienne of fried bacon. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Summer Squash Soup with Red Pepper Puree

1 Onion chopped
1 tb Creme fraiche
6 Rashers bacon; smoked
6 Summer squash; peeled and
500 ml Chicken or vegetable stock
1 lg Red pepper; (roasted,
2 oz Flour
 ; and liquidized)
50 g Leeks
2 tb Unsalted butter and 2tbsp
2 Shredded leaves of tarragon
50 g Celery
 ; soup
1 Carrot; diced
 PUREE

Gently cook all the sliced and diced vegetables in the butter (without  colour) and 4 rashers of bacon. Add the flour and stir well. Gradually add  the stock, stir and bring to the boil. Simmer for approximately 45 minutes  and skim when necessary. Place into a food processor, use a hand held mixer  or pass through a sieve - pushing all the cooked vegetables through.    Return to a clean pan, re-boil and correct the seasoning and consistency.  Whisk in 2tsp of butter and 15ml creme fraiche. Pour into a warmed bowl and  whirl a little cream and add the pepper puree and 2 shredded leaves of  tarragon garnish with julienne of fried bacon.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (786g)
Recipe Makes: 1 servings

Calories: 495
Calories from Fat: 84 (17%)

Amt Per Serving		% DV

	Total Fat 9.4g	12 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.6g
Cholesterol 21.5mg		7 %
Sodium 790.4mg		27 %
Potassium 990.8mg		26 %
Total Carbohydrate 80.4g		24 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 75.3g
Protein 21.2g		30 %
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.

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Calories per serving: 495

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