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Roasted Parrilla Pepper Soup

Nothing says “welcome home” like a simmering pot of homemade soup. With the help of Europe’s Best® Roasted Red and Yellow Peppers Parrilla frozen vegetables, you can serve a gorgeous, full-flavoured soup in less than an hour.

Preparation Time: 15 minutes
Cook Time: 25 minutes
Freezing: excellent
Serving: 4 cups (1L)

Ingredients:

•   30mL (2 tbsp) butter
•   2 shallots, finely chopped
•   1 clove garlic, finely chopped
•   2mL (½ tsp) dried basil
•   300g each (2 bags) Europe’s Best® Roasted Red and Yellow Peppers Parrilla
•   375mL (1 ½ cups) chicken stock
•   50mL (¼ cup) cream
•   Salt and pepper to taste

Preparation:

1.  Melt butter in large saucepan over medium heat.
2.  Add shallots, garlic and basil and cook until soft, about 3 minutes.
3.  Add frozen peppers and cook until thawed, about 7 minutes.
4.  Add chicken stock, bring to a boil and simmer covered, about 12 minutes.
5.  Puree in blender or using hand held immersion blender.
6.  Pour pureed soup through a fine sieve, pressing out as much liquid as possible.
7.  Discard solids left in sieve and whisk cream into soup.
8.  Season with salt and pepper. Serve.

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