Roasted Red Pepper Soup With Orange Cream
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cup
Shallot (sliced about 4)1 tsp
Sugar1 cup
Orange Juice2 tbsps
Whipping Cream3 tsp
Orange Peel (grated)Directions:
1
Heat oil in heavy medium saucepan over medium-high heat
2
Add shallots and sauté 5 minutes
3
Add red peppers with their liquid
4
Stir in sugar; sauté 2 minutes
5
Add 2 cups broth and simmer 5 minutes
6
Cool soup slightly
7
Working in batches, puree soup in blender
8
Return soup to pan
9
Bring to simmer; stir in orange juice
10
Thin soup with additional broth, if desired
11
Season with salt and pepper
12
Whisk whipping cream and orange peel in small bowl until slightly thickened
13
Season with salt and pepper
14
Ladle soup into bowls
15
Drizzle orange cream over
16
Sprinkle with basil and serve
17
Heat oil in heavy medium saucepan over medium-high heat
18
Add shallots and sauté 5 minutes
19
Add red peppers with their liquid
20
Stir in sugar; sauté 2 minutes
21
Add 2 cups broth and simmer 5 minutes
22
Cool soup slightly
23
Working in batches, puree soup in blender
24
Return soup to pan
25
Bring to simmer; stir in orange juice
26
Thin soup with additional broth, if desired
27
Season with salt and pepper
28
Whisk whipping cream and orange peel in small bowl until slightly thickened
29
Season with salt and pepper
30
Ladle soup into bowls
31
Drizzle orange cream over
32
Sprinkle with basil and serve