Bell Pepper Soup

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Bell Pepper Soup
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
386
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories386 kcal(18 %)
Protein11.3 g(12 %)
Fat35.7 g(31 %)
Carbohydrates6 g(4 %)

Ingredients

for
4
For the soup
4
1 each garlic clove and Onion
2 tablespoons
500 milliliters
200 milliliters
40 grams
30 grams
black, pitted Olives
6 sprigs
For the crisps
80 grams
grated Parmesan

Preparation steps

1.

For the crisps: Place 2 teaspoon-sized mounds of Parmesan on a baking sheet lined with parchment paper. Place under the broiler and cook until golden. Remove, let cool and peel off paper. Heat oil in a pan and add parmesan crisps. Cook until golden. Remove and set aside. 

2.

For the soup: Cut peppers into quarters, rinse, peel, remove seeds and ribs and dice flesh. Peel and dice onion and garlic. Heat 1 tablespoon olive oil in a large saucepan. Add peppers, onion and garlic to pan and sauté. Deglaze with broth. Cover and cook for 20 minutes.

3.

Puree pepper and broth with an immersion blender. Add cream, increase heat and season with salt, pepper and vinegar. Coarsely chop pumpkin seeds and olives. Rinse thyme, shake dry and remove leaves from stems. Heat remaining olive oil, and add pumpkin seeds, olives and thyme.

4.

Ladle soup into bowls and serve garnished with pumpkin seed mixture and parmesan crisps.