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
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[email protected]I'm not a huge fan of vichyssoise, but I thought this recipe sounded interesting. I'm glad I tried it because it was really good! The roasted red peppers added a nice sweetness and smokiness to the soup.
jiban kp sen
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The soup was creamy and flavorful, and the roasted red peppers gave it a beautiful color.
Bill Mcdonald
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The soup was delicious! The roasted red peppers added a nice smoky flavor and the leeks and potatoes were cooked perfectly. I'll definitely be making this again.
Eahiya Ahmed
[email protected]This soup is amazing! The roasted red peppers give it a unique flavor that I've never tasted in a vichyssoise before. I'll definitely be making this again.
Ysman
[email protected]I've made this soup several times and it's always a hit. It's creamy, flavorful, and the roasted red peppers give it a beautiful color. I highly recommend this recipe!
Samjhana Ghimire
[email protected]This was a delicious and easy-to-make soup. I loved the combination of roasted red peppers and leeks. It was the perfect comfort food for a cold night.
Nate Knight
[email protected]I'm not a fan of roasted red peppers, but I thought I'd give this recipe a try anyway. I'm glad I did because it was really good! The soup was creamy and flavorful, and the red peppers didn't overpower the other ingredients.
Fabian Bennett
[email protected]This soup is so easy to make and it's so delicious! I love the way the roasted red peppers give it a smoky flavor. I've made it several times and it's always a hit.
Cedric Tanner
[email protected]I followed the recipe exactly and the soup turned out perfectly. The flavors were well-balanced and the texture was smooth and creamy. I would definitely recommend this recipe to anyone who loves vichyssoise or is looking for a new soup to try.
Karinathapamagar Karinathapamagar
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. Everyone loved the unique flavor of the roasted red peppers.
Ali Damaj
[email protected]I'm not a huge fan of vichyssoise, but I thought this recipe sounded interesting. I'm glad I tried it because it was delicious! The red peppers added a nice sweetness and smokiness to the soup. I'll definitely be making this again.
Jubaed Bhuiyan
[email protected]This soup is amazing! I love the combination of roasted red peppers and leeks. It's so creamy and flavorful, and it's the perfect comfort food for a cold day.
Abdulrahman Abdullahi
[email protected]I tried this recipe last night and it turned out great! The soup was smooth and flavorful, and the red peppers gave it a beautiful color. I served it with a crusty baguette and a salad, and it was the perfect meal for a cold night.
Trisha Kae
[email protected]This red pepper vichyssoise was a hit at my dinner party! The vibrant color and creamy texture were visually appealing, and the flavors were simply divine. The roasted red peppers added a smoky sweetness that perfectly complemented the rich potato an