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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook onion and garlic in olive oil over low heat until soft. | 2. Add peppers, tomatoes, chicken stock, basil and salt and pepper. | 3. Bring to boil and simmer gently for 15 - 20 minutes. | 4. Let cool, puree in blender & return to pan; keep covered. | 5. To serve, add cream to the soup and slowly re-heat. | 6. Divide feta between four soup bowls, pour in soup and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic clove	1		diced	-	-	-	-
red pepper	1	jar	roasted	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
salt pepper				-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
feta cheese	6	ounces	crumbled	449.064	6.9571	24.1712	36.1973

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.