Red pepper bisque
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 187.6
- Total Fat: 14.0 g
- Cholesterol: 47.6 mg
- Sodium: 450.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.6 g
- Protein: 3.5 g
View full nutritional breakdown of Red pepper bisque calories by ingredient
Introduction
A delicious soup using sweet red bell peppers. A delicious soup using sweet red bell peppers.Number of Servings: 10
Ingredients
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11 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh
4 tbsp Butter, salted
2 medium (2-1/2" dia) Onions, diced
3 stalk, medium (7-1/2" - 8" long) Celery, sliced thin
3 tbsp chopped Shallots
4 clove Garlic, minced
4 cup (8 fl oz) Chicken Broth
1 tbsp Paprika
1 tsp Pepper, white
1 cup Heavy Whipping Cream
1 cup Milk, nonfat (skim milk)
Directions
Cut peppers from seeds and membranes. Roast at 450 for 20-25 minutes until mostly tender. Pull out and slightly cool. After cool dice peppers and set aside.
In a large pot melt butter over medium heat. Add onions, garlic, shallots, and celery. Cook until onions start to turn translucent. About 5-7 minutes.
Add in paprika and white pepper until fragrant. Another 1-2 minutes.
Add in diced peppers and chicken broth and make sure to scrape any brown bits off bottom of pan. Cook for another 5-10 minutes before either pureeing with an immersion blender or blending in batches in a regular blender.
Once blended reduce heat to low and add milk and cream. I blend a second time with my immersion blender and then remove from the heat.
Serve hot or cold. Your choice!
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JOINMYJOURNEY.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JOINMYJOURNEY.
