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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast peppers: Turn burner to high. | 2. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. | 3. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. | 4. Repeat with remaining peppers. | 5. Seed peppers and chop coarsely. | 6. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. | 7. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. | 8. Cook 3 minutes over high heat. | 9. Stir in stock and 1/4 cup cream and bring to a boil. | 10. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. | 11. Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes. | 12. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	6			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
salt				-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
black pepper				-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
cream	1	cup		792.0	15.96	8.712	83.23200000000001

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