RED PEPPER SOUP WITH FETA CHEESE
A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!
Provided by AMYGANYO
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
- Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
- Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.2 g, Cholesterol 99.8 mg, Fat 26.2 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 16.7 g, Sodium 442.4 mg, Sugar 4.2 g
FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 37m
Yield 6 (1 cup) servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams
CREAMY RED PEPPER SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
- Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
- Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.
ROASTED RED PEPPER SOUP WITH TOMATO & FETA
This is a restaurant quality soup - will not fail to please. Fantastic colour and taste.......... I haven't seen it in any cookbook (although I am sure it does exist somewhere). I was given it by a lady that runs a restaurant here on the Isle of Man called 'Indigo Red'.
Provided by scimietta99
Categories < 30 Mins
Time 20m
Yield 4 generous portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Start by melting the olive oil and cooking the finely chopped onion over a low heat with the basil. Important that it doesn't take any colour. After a couple of minutes I usually add a little water then turn down the heat, cover with a lid and leave to 'sweat' for 5 minutes.
- When the onion is translucent add the tinned tomatoes. Please don't skimp when you buy your tinned tomatoes - you get what you pay for - the cherry tomatoes have an even more intense flavour. 3 large tins is exactly the right amount.
- At the same time add the red peppers. Drain them first. Simmer, covered for about 10 minutes. You can, if you wish, use fresh peppers but you will need to burn the skins and de-seed (you would need 4 large fresh red peppers - no other colour works). The ready prepared variety are much easier and there is no loss of flavour. I buy mine in a jar - they have been charred and the skin removed and are with brine/vinegar.
- Allow the soup to cool a little. Add the sweet chilli sauce - I usually add a good 'glug' - if I had to give a quantity I would say around 4 tbs - but to your taste. Dont miss it out though as it doesn't taste the same without it.
- Liquidise the soup, adding the feta cheese which you should cut into small cubes.
- Reheat to serve but don't let it boil. The flavour is so intense it is perfect as it is but, for a dinner party, you could crumble some extra feta on the top and add a bit of basil.
- A crowd pleaser and always sure to impress.
Nutrition Facts : Calories 174.3, Fat 10.4, SaturatedFat 5.2, Cholesterol 27.8, Sodium 733.6, Carbohydrate 15.6, Fiber 3.1, Sugar 10, Protein 7.1
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