Roasted Pepper Soup with Le Cabouron Cheese
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 10 min |
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 2 Tbsp. (30 mL) butter
- 2 cloves garlic, chopped
- 1 tsp. (5 mL) ground marjoram
- 1/4 cup (60 mL) flour *
- 4 cups (1 L) beef broth *
- 2/3 cup (150 mL) dry red wine
- 1 bay leaf
- 3 to 4 yellow and red bell peppers, roasted and cut into strips
- Salt and pepper to taste
- 4 slices crusty bread, toasted
- 1/3 lb (150 g) Le Cabouron cheese, sliced
Preparation
In a large saucepan, melt butter over medium heat. Add garlic and marjoram. Sauté for 3 minutes. Sprinkle with flour and cook for 3 more minutes, stirring constantly. Gradually stir in bouillon and wine. Add bay leaf and bell peppers.
Bring to a boil, then reduce heat to medium-low. Season with salt and pepper, then simmer for 15 minutes.
Preheat oven broiler. Pour soup into 4 ovenproof bowls. Top with a slice of bread and generously garnish with cheese. Broil on grill until cheese is crisp and golden.
Serve right away garnished with strips of pepper.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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