Food & Entertaining - Garden to Table

Saffron yellow bell pepper soup

Even if they're not in season, check your local greenhouse grower for the colourful peppers in this soup


Saffron yellow bell pepper soup
Serves 4

Ingredients
4 large Ontario greenhouse yellow bell peppers, roasted, peeled and seeded*
1 tbsp. (15 g) butter
1 white onion, diced
¼ cup (63 ml) vegetable oil
1 garlic clove, minced
2 cups (500 ml) chicken stock
1 large carrot, sliced
1 small jalapeño
¼ tsp. (3 g) saffron threads
1 cup (250 ml) half and half cream
Salt and white pepper to taste

Directions
In a large sauce pan, melt the butter over medium heat, then add garlic and onions. Sauté for 5 minutes.

Stir in the stock, carrot, roasted Ontario greenhouse yellow bell peppers and jalapeño pepper. Crumble in saffron.

Bring stock to a boil and reduce heat to a simmer. Cover for 20 minutes or until vegetables are tender.

Purée in food processor until mixture is smooth. Strain, add cream and season to taste.

Serve immediately with sprigs of cilantro.

Chef’s trick: To obtain an even colour with saffron, soak the threads in hot liquid for 15 minutes before adding another ingredient.

*Roasting method
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister.  If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest for 15 minutes. Peel the black skin off.


Nutritional Facts per serving (660 g): Calories 300
, Fat 14 g (22 %), Saturated Fat 7 g + Trans Fat 0.2 g (36 %), Cholesterol 35 mg, 
Sodium 580 mg (24 %), Carbohydrate 32 g (11 %), Fibre 3 g (12%), Sugars 8 g, 
Protein 13 g, Vit A (30 %), Vit C (580 %), Calcium (10 %), Iron (15 %).

% = % Daily Value

Excerpted from A Taste of Ontario: Distinctive Recipes from the Ontario Greenhouse Vegetable Growers. Photo by Steve Pomerleau Photography 

 

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