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unsalted kerrygold irish butter bell peppers red onion flour vegetable stock fresh basil parsley salt Creme Fraiche
Viewed: 48 - Published at: 3 years agoIngredients
- 1/2 cup unsalted kerrygold irish butter
- 4 bell peppers, seeded, deribbed, and diced (a combination of red, yellow and orange)
- 1 red onion, chopped
- 1 cup all-purpose flour
- 6 cups homemade vegetable stock or 6 cups low sodium vegetable broth
- 2/3 cup half-and-half
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh flat-leaf parsley, minced
- salt & freshly ground black pepper
- 6 tablespoons creme fraiche
Method
- In a stockpot over medium heat, melt the butter.
- Add the peppers and onion, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
- Stir in flour until blended with the vegetables.
- Add the Recipe #476612, a cup at a time, stirring after each addition to blend the flour and vegetables.
- Reduce the heat to low and simmer for 50 to 60 minutes, or until the vegetables are tender.
- Remove from the heat and let cool for 10 minutes.
- Working in batches, transfer the soup to a food processor or blender and puree until smooth.
- Your immersion blender can also be used.
- Return soup to the pot, whisk in the half and half, and season with the basil, parsley, salt and pepper.
- Simmer until heated through.
- Ladle the soup into swallow bowls and swirl a tablespoon Recipe #476609 into each.
