Yellow Pepper Soup with Cilantro Purée

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Yellow Pepper Soup with Cilantro PuréeRecipe
Becky Luigart-Stayner; Melanie J. Clarke
Peas add body and sweetness to the purée. If you can't find crème fraîche, substitute sour cream.
6 servings


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1 teaspoon butter
1 1/2 cups chopped onion
1 cup chopped fennel bulb
1 teaspoon curry powder
1 teaspoon grated peeled fresh ginger
2 garlic cloves, chopped
1/3 cup dry white wine
3 1/4 cups coarsely chopped yellow bell pepper (about 1 1/4 pounds)
3 cups fat-free, less-sodium chicken broth
1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
1 cup cubed peeled Yukon gold or red potato
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1/3 cup frozen green peas, thawed
1/3 cup fresh cilantro leaves
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon mirin (sweet rice wine)
1 teaspoon vegetable oil
Dash of salt
Remaining Ingredient:
2 tablespoons crème fraîche


To prepare soup, melt butter in a Dutch oven over medium-high heat. Add onion and fennel; sauté 3 minutes. Add curry, ginger, and garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates. Add bell pepper, broth, apple, potato, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Cool.

Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Chill at least 2 hours. Stir in juice.

To prepare puree, place peas and next 5 ingredients (peas through dash of salt) in a blender; process until smooth.

Pour 3/4 cup soup into each of 6 bowls. Make 3 dollops with 1 teaspoon each of puree. Using tip of a knife; swirl each dollop into a "V" shape. Dollop 1 teaspoon crème fraîche in center of each serving.

Created date

September 2002

Nutritional Information

Calories 138
Caloriesfromfat 18 %
Fat 2.7 g
Satfat 1.1 g
Monofat 0.7 g
Polyfat 0.7 g
Protein 4.2 g
Carbohydrate 23 g
Fiber 4.5 g
Cholesterol 4 mg
Iron 1 mg
Sodium 392 mg
Calcium 40 mg