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- Bulgarian red pepper 8 pcs.
- Onion 1 pc.
- Salt to taste
- Olive oil with white truffle 2 tbsp.
- 2 cloves of garlic
- Smoked bacon 6 slices
- Main ingredients: Pepper, Garlic
- Serving 4 servings
pan, blender, oven, knife
Step 1: bake pepper.
Rinse the pepper, put it on the wire rack and put in preheated until 200 degrees the oven. Bake about 40 minutes.
Carefully flip the peppers a couple of times during cooking.
Step 2: peel the peppers.
Cool baked peppers a little, clean from tails, peel and seeds. Cut into pieces.
Step 3: fry the onions and garlic.
Chop onion and garlic finely. Heat olive oil and fry onion and garlic in it until transparent (do not fry for a long time).
Step 4: chop the vegetables with a blender.
Add the onions fried with garlic to the peeled and chopped peppers in the pan. Using a blender, beat everything until smooth. Beat thoroughly to make a smooth creamy soup.
At the same time, fry the bacon so that it becomes crispy.
Step 5: Serve the bell pepper cream soup.
Pour the bell pepper cream soup into a plate, add the bacon and start the tasting.
Enjoy your meal!
- To cook croutons for the soup, cut the white bread into cubes, grease it with a small amount of vegetable oil and dry in a oven preheated to 200 degrees until crisp.