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20 minute dinner recipes

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Paprika & Red Pepper Soup with Pistachio Puree

http://www.eatingwell.com/recipes/red_pepper_pistachio_soup.html

From EatingWell:  November/December 2010

Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
  2. Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.
  3. Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.
  4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).

Nutrition

Per serving : 246 Calories; 17 g Fat; 3 g Sat; 9 g Mono; 9 mg Cholesterol; 18 g Carbohydrates; 7 g Protein; 5 g Fiber; 574 mg Sodium; 419 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 fat

Tips & Notes