Saturday, April 17, 2021

New Menu Feta Cheese and Roasted Red Pepper Soup :: Popular Recipes

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Feta Cheese and Roasted Red Pepper Soup

"Roasted pink peppers are featured on this intriguing pureed soup with onion, celery, purple wine and mint. This is a very hearty soup, I advocate serving 6 to eight oz. As an appetizer. Very properly garnished with crispy bacon bits and mint."

Ingredients :

  • 2 crimson bell peppers
  • 1 1/2 cups diced onion
  • 1 half cups diced celery
  • 2 tablespoons minced garlic
  • half of teaspoon floor cumin
  • half of teaspoon floor coriander
  • half of teaspoon cayenne pepper
  • 1 teaspoon salt
  • three tablespoons sour cream
  • 3 fluid ounces Merlot wine
  • three/4 cup milk
  • 1/four cup soy sauce
  • 2 tablespoons lemon juice
  • 8 oz. Crumbled feta cheese
  • eight massive mint leaves

Instructions :

Prep : 30M Cook : 8M Ready in : 35M
  • Preheat your oven's broiler. Place purple bell peppers a few inches from the heat, and broil till blackened, turning often to roast lightly. Remove from the oven, cool barely, and peel. Remove seeds, and chop into 1 inch pieces.
  • Heat a skillet over medium-excessive heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir within the bitter cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer quantities of the soup to a blender, and system till smooth. Do no longer fill the blender more than midway to save you overflow. Heat puree in a saucepan till heat.

Notes :

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