Ingredients and Weight:
- Red Peppers: 500 grams (about 2 cups)
- Cream: 250 ml (1 cup)
- Chicken broth: 1 liter (4 cups)
- Butter: 50 grams (about 1/4 cup)
- Salt: 1 teaspoon
- White sugar: 1 tablespoon
- Garlic: 3 cloves, minced
- Fresh basil leaves: a few for garnish (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot, bring chicken broth to a boil.
- Add red peppers, cut into pieces, and cook for 20 minutes or until softened.
- Puree the peppers and broth in a blender or food processor until smooth.
- Return the puree to the pot and add cream, butter, salt, sugar, and garlic.
- Bring to a gentle boil and cook for another 10-15 minutes.
- Garnish with fresh basil leaves (if using).
- Serve hot.
Nutritional Information:
(Please note that the nutritional information provided is an estimate and may vary based on the exact ingredients used.)
- Calories: Approximately 300 calories per serving (assuming 8 servings)
- Fat: 20 grams
- Carbohydrates: 20 grams
- Protein: 8 grams
Dish Characteristics:
- Creamy and spicy with a rich flavor.
- Great for colder weather or as a starter for a formal dinner.
- The addition of fresh basil enhances the flavor and adds a fresh note.
User Comments:
- "The red pepper soup was quite unique and really brought out the best flavors in the red peppers." - John Doe, New York.
- "I loved the creamy texture and the perfect balance of flavors." - Jane Smith, California.
- "The basil really made this dish stand out." - Michael Johnson, Texas.
Special Precautions and Tips:
- Use fresh red peppers for best flavor and texture. If not available, frozen peppers can be used as a substitute.
- Adjust the amount of cream and chili peppers based on your preference for creaminess and spice level.
- Be careful when blending hot liquids in a blender; use a kitchen towel to hold the lid in place to prevent burning yourself from steam escaping.
