Baked bell pepper puree soup – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 570, total fat 20 g., saturated fat g., proteins 21 g., carbohydrates 77 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: ЭндрюPurcell Time: 35 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l olive oil
- 2 large potato tubers, peel and cut into small ones pieces
- 2 stalks of celery chopped
- 2 onions – shallots or 1/2 heads of red onions, chop
- Coarse salt and freshly ground pepper
- 1 can (360 gr.) Canned baked sweet pepper, drain and rinse under water
- 4 – 5 pcs. sun-dried tomato
- 4 tbsp. low-fat light-salted chicken or vegetable broth
- 2/3 Art. sour cream
- 1/4 Art. chopped fresh cilantro
- 1/3 Art. grated pepper jack cheese
- 4 sourdough buns
Recipes with similar ingredients: potatoes, celery, shallots, red onion, sweet pepper, sun-dried tomatoes, sour cream, cilantro, cheese pepper jack, whole grain bun
Recipe preparation:
- Heat olive oil in a large, thick-bottomed pan with moderately high temperature. Add potatoes, celery, onions – shallot, 1/2 tsp salt, and pepper to taste, cook, constantly stirring until the potatoes begin to soften, about 5 minutes Add red bell peppers, dried tomatoes, chicken stock and 1 tbsp. water. Cover and bring to boil, then open and continue cooking, another 15 minutes, until potatoes will not become soft.
- Pour the soup into a blender, add sour cream and lightly cover grind the lid until smooth. Salt and pepper mix in half the cilantro. Pour the soup into plates and sprinkle with cheese and the remaining cilantro. Serve with buns.
