Roasted Red Pepper Soup with Orange Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 cup orange juice
- 2 tablespoons whipping cream
- thinly sliced fresh basil leaves
- Carbohydrate 18 g(6%)
- Cholesterol 8 mg(3%)
- Fat 7 g(10%)
- Fiber 2 g(9%)
- Protein 4 g(9%)
- Saturated Fat 2 g(11%)
- Sodium 44 mg(2%)
- Calories 138
Preparation Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper. Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.
Preparation Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper. Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.
