Two-Coloured Bell Pepper Soup

Name: Two-Coloured Bell Pepper Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 red bell peppers (seeded and diced); 1 tablespoon olive oil; 1 cup vegetable broth; 1/4 cup heavy cream; 1 shallot (chopped); 1 clove garlic (minced); to taste salt and pepper; 2 yellow bell peppers (seeded and diced); 1 tablespoon olive oil; 1 cup vegetable broth; 1/4 cup heavy cream; 1 shallot (chopped); 1 clove garlic (minced); to taste salt and pepper

50 min 4 servings Medium

All Recipes

A vibrant and creamy two-coloured bell pepper soup that surprises with its presentation and delights with its taste.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Two-Coloured Bell Pepper Soup is a visually stunning dish that combines the bright, sweet flavours of red and yellow bell peppers. This soup not only captivates the eye with its contrasting colours but also delights the palate with its creamy texture and rich taste. Originating from France, this soup is an elegant starter that's perfect for impressing guests at a dinner party or adding a splash of colour to your weeknight meals. The simplicity of the ingredients allows the natural flavours of the peppers to shine through, making it a delightful culinary experience.

Instructions

Sauté Red Peppers

In a large pot, heat olive oil over medium heat. Add shallot and garlic, sauté until fragrant. Add red bell peppers and cook for 5 minutes.

Pro tip: Ensure the peppers are evenly diced for consistent cooking.

Simmer Red Soup

Add vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until peppers are soft.

Pro tip: Cover the pot to speed up the cooking process.

Blend Red Soup

Transfer the mixture to a blender and blend until smooth. Return to the pot, stir in cream, and season with salt and pepper.

Pro tip: Use a hand blender directly in the pot for convenience.

Repeat for Yellow Peppers

Repeat steps 1 to 3 with yellow bell peppers in a separate pot.

Pro tip: Clean the blender between uses to maintain colour separation.

Serve the Soup

Simultaneously ladle both soups into bowls, side by side, to create a two-colour effect.

Pro tip: Use two ladles at the same time for a perfect division.

Garnish

Drizzle with additional cream and garnish with fresh herbs like parsley or chives before serving.

Pro tip: For a decorative touch, use a toothpick to swirl the cream.

💡

Tips & Tricks

Use fresh, ripe bell peppers for the best flavour and colour.
Blend the soups separately to maintain distinct colours.
Use a fine mesh sieve to achieve a smooth texture.
Drizzle cream for a decorative effect when serving.

Frequently Asked Questions

What is potage au poivron?

Potage au poivron is a creamy bell pepper soup, often made with red or yellow peppers.

How do I make potage de poivrons?

To make potage de poivrons, cook diced bell peppers with shallots and garlic, blend, then mix with broth and cream.

Can I use other colours of bell peppers?

Yes, you can use green or orange bell peppers, but it will change the taste and colour of the soup.

How long does it take to make this soup?

The total time to make Two-Coloured Bell Pepper Soup is about 50 minutes.

Can this soup be made vegan?

Yes, substitute heavy cream with coconut milk or a plant-based cream alternative.

Serving Suggestions

Serve this Two-Coloured Bell Pepper Soup with a swirl of cream and a sprinkle of fresh herbs for an elegant presentation. Pair it with a crusty baguette or a light salad for a complete meal. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, to preserve its vibrant colours and flavours.

Nutrition per serving

210

Calories

Protein

15g

Fat

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