RED PEPPER VICHYSSOISE
Provided by Barbara Kafka
Categories project, soups and stews, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place peppers in a steamer over 1 inch of water in a wide-mouthed pot. Cover pot, bring water to a boil and then lower heat to a simmer. Cook for 45 minutes or until peppers are very soft.
- Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve. Reserve.
- Place shallots, potato and stock in a small saucepan. Cover.
- Bring to a boil. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.
- Combine potato mixture with pepper puree, salt and cream. Puree in 2-cup batches in blender until smooth.
- Refrigerate at least 2 hours. If refrigerating overnight, remove from refrigerator about 30 minutes before serving.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 850 milligrams, Sugar 18 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #main-dish #soups-stews #potatoes #vegetables #refrigerator #summer #stove-top #dietary #seasonal #low-calorie #low-carb #low-in-something #peppers #equipment #presentation #served-cold
You'll also love
