Saffron Yellow Bell Pepper Soup
Contributed by: News Canada
- 4 large Ontario greenhouse yellow bell peppers, roasted, peeled and seeded*
- 1 tbsp. (15 g) butter
- 1 white onion, diced
- 1/4 cup (63 ml) vegetable oil
- 1 garlic clove, minced
- 2 cups (500 ml) chicken stock
- 1 large carrot, sliced
- 1 small jalapeņo
- 1/4 tsp. (3 g) saffron threads
- 1 cup (250 ml) half and half cream
- Salt and white pepper to taste
In a large sauce pan, melt the butter over medium heat, then add garlic and onions.
Saute for 5 minutes.
Stir in the stock, carrot, roasted Ontario greenhouse yellow bell peppers and jalapeņo pepper. Crumble in saffron.
Bring stock to a boil and reduce heat to a simmer. Cover for 20 minutes or until vegetables are tender.
Puree in food processor until mixture is smooth. Strain, add cream and season to taste.
Serve immediately with sprigs of cilantro.
To obtain an even colour with saffron, soak the threads in hot liquid for 15 minutes before adding another ingredient.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving (660 g): Calories 300, Fat 14 g (22 %), Saturated Fat 7 g + Trans Fat 0.2 g (36 %), Cholesterol 35 mg, Sodium 580 mg (24 %), Carbohydrate 32 g (11 %), Fibre 3 g (12%), Sugars 8 g, Protein 13 g, Vit A (30 %), Vit C (580 %), Calcium (10 %), Iron (15 %). % = % Daily Value