Sweet-pepper soup with chervil cream
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- Prep Time15 min
- Total Time15 min
- Makes6 cups (1.5 L), 6 servings
Ingredients
1 tbsp vegetable oil
1 onion, diced
1 stalk celery, chopped
1 garlic clove, minced
4 large red bell peppers, seeded and chopped
1 Yukon Gold potato, peeled and diced
1/2 cup dry white wine
4 cups chicken broth
1 tsp chopped fresh thyme, or 1/2 tsp dried leaf thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup sour cream
1 to 2 tbsp finely chopped fresh chervil
Instructions
In a medium-size saucepan, heat oil and sauté onion and celery over medium heat until onion is translucent, about 5 minutes. Add garlic and peppers and continue to sauté until peppers are just softened, from 7 to 8 minutes. Add potato, wine, broth and thyme. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until potato is very tender, from 15 to 20 minutes. Purée soup with a hand blender or in a food processor. Strain through a medium sieve into a clean saucepan. Reheat over low heat, adding salt and pepper as needed.
Meanwhile, stir sour cream with 1 tablespoon (15 mL) chervil. Taste and stir in remaining tablespoon of chervil, if you like. To serve, ladle soup into cups and top with a dollop of sour cream mixture.
Nutrition (per serving)
Calories 137, Protein 5.6g, Carbohydrates 15.1g, Fat 6.1g, Fibre 2.3g, Sodium 728mg.
I love how easy this soup is to prepare. Chervil is a delicate herb, which accents the soup beautifully, but it's not always available in grocery stores. If you can't find it, try mint, basil or coriander instead.
