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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.