Leeks

Red pepper soup

Name: Red pepper soup
Prep time: 1 h
Cook time: 30 min
Yield: 8
Cuisine: Entrées
Ingredients: 15 ml (1 tablespoon) of olive oil; 2 chopped garlic cloves; 4 seeded and diced red peppers; 4 seeded large tomatoes sliced into quarters; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 60 ml (1/4 cup) of finely chop fresh parsley; Salt and pepper up to taste; 375 ml (1 1/2 cup) of milk; 125 ml (1/2 cup) of cooking cream; 1 pinch of sugar

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Author: Les Cultures de chez nous

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Preparation 30

Baking 30

Portions 8

Freezing No

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of olive oil
2 chopped garlic cloves
4 seeded and diced red peppers
4 seeded large tomatoes sliced into quarters
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
60 ml (1/4 cup) of finely chop fresh parsley
Salt and pepper up to taste
375 ml (1 1/2 cup) of milk
125 ml (1/2 cup) of cooking cream
1 pinch of sugar

Preparation

Side-by-side mode

In a casserole, heat oil and brown garlic, peppers, tomaotes and Les Cultures de chez nous sliced leeks. Add basil. Salt and pepper. Cook for about 20 minutes or until vegetables tenders. Add milk. Pour into mixer or blender. Reduce into puree. To obtain a smoother texture, set in a sieve.
Set back soup in the casserole and add cream and sugar. Stir a few minutes.
Serve hot or cold.
Side with bread and pesto.