SUPERB YELLOW PEPPER SOUP
I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.
Nutrition Facts :
COLD CUCUMBER BELL PEPPER WITH CRAB SOUP
Wonderful for hot days and so easy to make! Plan ahead the soup mixture needs to chilled for about 4 hours before serving, or can be prepared up to a day in advance. Cooking time is chilling time, this complete recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Crab
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a blender puree the cucumbers, yellow bell peppers, honeydew, shallot, jalapeno chili, yogurt and lemon or lime juice until smooth.
- Force the mixture through a fine sieve into a bowl; chill for about 4 hours or until the soup is very cold.
- Season with black pepper and salt if desired.
- Just before serving, in a small bowl toss together the crabmeat with oil and vinegar.
- Divide crab mixture between 4-6 bowls, mounding the mixture in the center of the bowl, then ladle the soup around it.
- Sprinkle with more chives and yellow bell pepper slices if desired.
- Delicious!
Nutrition Facts : Calories 259.4, Fat 9.3, SaturatedFat 1.8, Cholesterol 68.5, Sodium 356.9, Carbohydrate 23.7, Fiber 2.5, Sugar 11.6, Protein 22.7
COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES
Categories Blender Quick & Easy Yogurt Crab Cucumber Bell Pepper Summer Chill Chive Gourmet
Yield Serves 6
Number Of Ingredients 13
Steps:
- Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
- Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
- Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.
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