Yellow Pepper Soup with Cilantro Purée

Yellow Pepper Soup with Cilantro Purée
Photo by Becky Luigart-Stayner

Ingredients

  • 3 ¼ cups coarsely chopped yellow bell pepper (about 1 1/4 pounds)
  • 3 cups fat-free, less-sodium chicken broth
  • ¼ teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 cup cubed peeled Yukon gold or red potato
  • 2 tablespoons crème fraîche
  • 1 teaspoon butter
  • + 16 more ingredients
    • 1/3 cup fresh cilantro leaves
    • 1 ½ cups chopped peeled Granny Smith apple (about 1/2 pound)
    • 1 cup chopped fennel bulb
    • Remaining Ingredient:
    • Soup:
    • Puree:
    • 2 garlic cloves, chopped
    • 1 tablespoon mirin (sweet rice wine)
    • 1 ½ cups chopped onion
    • 1/3 cup dry white wine
    • 2 tablespoons fresh lemon juice
    • Dash of salt
    • 1/3 cup frozen green peas, thawed
    • 3 tablespoons fat-free, less-sodium chicken broth
    • 1 teaspoon grated peeled fresh ginger
    • 1 teaspoon curry powder

To prepare soup, melt butter in a Dutch oven over medium-high heat. Add onion and fennel; sauté 3 minutes. Add curry, ginger, and garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates. Add bell pepper, broth, apple, potato, and 1/4 teaspoon salt; bring to a boil. R...

View full recipe at My Recipes

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