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Cold Pepper Soup
Photo: Cold Pepper Soup
Published:
Summary:
- The complete recipe with Ingredients, Nutritive value and Instruction.
Review/Rating:
Prep time:
Cook time:
Total time:
Yield:
Serving size:
Nutritive Information:
- Calories per serving: 122.57cal
- Fat per serving: 6.86g
- Protein: 4.25g
- Fiber: 1.84g
- Cholesterol: 16.50mg
- Vitamin A: 182.25RE
- Vitamin C: 17.05mg
- Vitamin E: 1.42mg
Ingredients:
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3 Tablespoons Extra Virgin Olive oil
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3 Tablespoons Butter, unsalted
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6 medium Pepper red
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1 cup Onion minced
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3 pieces Celery, 1 stalk
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48 ounces Chicken broth canned
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1/8 teaspoon Cayenne Pepper
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3 Tablespoon Lemon juice
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1/3 cup Parsley fresh
Instructions:
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Finely chop the onions, and thinly slice the scallions.
- In a saucepan sauté the mushrooms in the butter over high heat, stirring, until the liquid the mushrooms give off is evaporated and stir in the broth and the water.
- In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup.
- Bring the soup to a boil, stirring, and simmer it for 5 minutes. Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more. Makes about 3 cups.
Video:
To view the video of the recipe/similar recipe,
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