Delish, this had great flavor and looked so pretty. I served it hot, but look forward to eating the cold leftoveres tomorrow.
Yellow Pepper Soup with Cilantro Purée
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- Calories: 138
- Calories from fat: 18%
- Fat: 2.7g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.7g
- Protein: 4.2g
- Carbohydrate: 23g
- Fiber: 4.5g
- Cholesterol: 4mg
- Iron: 1mg
- Sodium: 392mg
- Calcium: 40mg
- 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.
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