Red Bell Pepper Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
olive oil1 onion, chopped1 carrot, chopped1 celery stalk, choppedcayenne pepper4 red peppers, seeded, deribbed & roughly chopped1 litre chicken stock (ideally homemade, but anything goes)2oz of plain yogurt (denmark plain yogurt works great)sea salt, freshly ground pepper
Heat 1 tbsp olive oil in a decent-sized pot over medium-high heat, add the onion, carrot and celery and saute for several minutes until the onion is soft and translucent. Add 1/4 tsp cayenne pepper and the red peppers, give it a good couple of stirs and cook for another 5 minutes. Add the chicken stock (or substitute vegetable broth for you vegetarians). Bring to a boil, reduce heat, simmer about 30 minutes.
At this stage the peppers and carrots should be nice and soft and cooked. Take the pan off the heat and blend until smooth (a stick blender works perfectly here but do as you please).
Add 2 oz. of plain yogurt and salt and pepper to taste. If you want it spicier go ahead and add a little bit more cayenne pepper but beware that this stuff increases exponentially in heat.
If you have any left over the next day, it is just as good (if not better, depending on the weather) straight out of the fridge.
Serving Size: Makes 4 1-cup servings
At this stage the peppers and carrots should be nice and soft and cooked. Take the pan off the heat and blend until smooth (a stick blender works perfectly here but do as you please).
Add 2 oz. of plain yogurt and salt and pepper to taste. If you want it spicier go ahead and add a little bit more cayenne pepper but beware that this stuff increases exponentially in heat.
If you have any left over the next day, it is just as good (if not better, depending on the weather) straight out of the fridge.
Serving Size: Makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 79.4
- Total Fat: 0.7 g
- Cholesterol: 0.1 mg
- Sodium: 526.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.9 g
- Protein: 4.6 g
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