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Red Pepper Soup with Herb Coulis https://www.metro.ca/userfiles/image/recipes/potage-poivrons-coulis-verdures-3136.jpg PT15M PT35M PT50M
Reduce the first 4 ingredients to a purée in the blender. Set aside.Preheat oven to broil.Put halved peppers on a baking sheet. Broil until skin turns black, about 15-20 min. Cool and peel. Cube and set aside.In a big pot, heat oil and cook garlic and leeks for 1 min. Add peppers, tomatoes and bouillon. Cook 15 min.Purée the soup in a blender until smooth.Stir in cream, salt and pepper.Serve with herb coulis.Sprinkle with fresh grated Parmesan if desired.
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1/2 cup (125 mL) chopped fresh parsley 1/2 cup (125 mL) chopped basil 3 Tbsp. (45 mL) slivered almonds or pine nuts 1/4 cup (60 mL) olive oil 8 red sweet peppers, halved and seeded 1 Tbsp. (15 mL) vegetable oil 2 clove garlic, chopped 1/2 cup (125 mL) chopped leeks, white part only 3 Tomato, peeled, seeded and coarsely chopped 3 cups (750 mL) chicken bouillon 1/2 cup (125 mL) cream 15% Salt and pepper
Red Pepper Soup with Herb Coulis

Red Pepper Soup with Herb Coulis

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    chopped fresh parsley
  • 1/2 cup
    (125 mL)
    chopped basil
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    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.


  • 3 Tbsp.
    (45 mL)
    slivered almonds or pine nuts
  • 1/4 cup
    (60 mL)
    olive oil
  • 8
    red sweet peppers, halved and seeded
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    MINI SWEET PEPPERS

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    RED, ORANGE OR YELLOW SWEET PEPPERS

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  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    1.42 l SELECTED VARIETIES


  • 2
    clove garlic, chopped
  • 1/2 cup
    (125 mL)
    chopped leeks, white part only
  • 3
    Tomato, peeled, seeded and coarsely chopped
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    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g, PRODUCT OF MEXICO


    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

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    255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO


  • 3 cups
    (750 mL)
    chicken bouillon
  • 1/2 cup
    (125 mL)
    cream 15%

  • Salt and pepper
Imprimer ma sélection

Preparation

Reduce the first 4 ingredients to a purée in the blender. Set aside.

Preheat oven to broil.

Put halved peppers on a baking sheet. Broil until skin turns black, about 15-20 min. Cool and peel. Cube and set aside.

In a big pot, heat oil and cook garlic and leeks for 1 min. Add peppers, tomatoes and bouillon. Cook 15 min.

Purée the soup in a blender until smooth.

Stir in cream, salt and pepper.

Serve with herb coulis.

Sprinkle with fresh grated Parmesan if desired.

Source : Metro

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Gluten-free recipes

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