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Roasted Pepper Soup with Le Cabouron Cheese https://www.metro.ca/userfiles/image/recipes/soupe-poivrons-grilles-fromage-cabouron-4214.jpg PT25M PT45M PT1H10M
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.
4
2 1 2 2
2 Tbsp. (30 mL) butter 2 clove garlic, chopped 1 tsp. (5 mL) ground marjoram 1/4 cup (60 mL) flour 4 cups (1 L) beef broth 2/3 cup (170 mL) dry red wine 1 bay leaf 3 to 4 yellow bell peppers, roasted and cut into strips 3 to 4 Red bell pepper, roasted and cut into strips Salt and pepper to taste 4 slices crusty bread, toasted 1/3 lb (150 g) le cabouron cheese, sliced
Roasted Pepper Soup with Le Cabouron Cheese

Roasted Pepper Soup with Le Cabouron Cheese

Rate this recipe
1 Vote
4
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    clove garlic, chopped
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  • 1 tsp.
    (5 mL)
    ground marjoram
  • 1/4 cup
    (60 mL)
    flour
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  • 4 cups
    (1 L)
    beef broth
  • 2/3 cup
    (170 mL)
    dry red wine
  • 1
    bay leaf
  • 3 to 4
    yellow bell peppers, roasted and cut into strips
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  • 3 to 4
    Red bell pepper, roasted and cut into strips
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  • Salt and pepper to taste
  • 4
    slices crusty bread, toasted
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  • 1/3 lb
    (150 g)
    le cabouron cheese, sliced
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Imprimer ma sélection

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.

Source : Féd. producteurs de lait du Québec

Legal Notice

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.

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