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Creamy Red Pepper Soup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/potage-poivrons-rouges-2024.jpg
PT15M
PT25M
PT40M
In a pot, heat oil and brown garlic, red peppers, tomatoes and leeks.Add basil salt and pepper.Cook about 20 min or until vegetables are tender.Add milk.Purée in blender or food processor.For smoother texture, strain soup.Return soup to pot and stir in cream and sugar.Serve cold.Accompany with pesto bread.
8
Metro
4
10
5
2
1 Tbsp. (15 mL) olive oil
2 garlic cloves, chopped
4 red peppers, seeded and cubed
4 large tomatoes, seeded and quartered
2 leeks, white part only, sliced
1/4 cup (60 mL) chopped basil
Salt and pepper to taste
1/2 cup (125 mL) milk
1/2 cup (125 mL) cream 15%
1 pinch of sugar
Creamy Red Pepper Soup
-
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Gluten-free
8
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)olive oil
-
2
garlic cloves, chopped
-
4
red peppers, seeded and cubed
-
4
large tomatoes, seeded and quartered
-
2
leeks, white part only, sliced
-
1/4 cup
(60 mL)chopped basil
-
Salt and pepper to taste
-
1/2 cup
(125 mL)milk
-
1/2 cup
(125 mL)cream 15%
-
1
pinch of sugar
Preparation
In a pot, heat oil and brown garlic, red peppers, tomatoes and leeks.
Add basil salt and pepper.
Cook about 20 min or until vegetables are tender.
Add milk.
Purée in blender or food processor.
For smoother texture, strain soup.
Return soup to pot and stir in cream and sugar.
Serve cold.
Accompany with pesto bread.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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