Ingredients
- 1/2 cup unsalted butter,(kerrygold irish)
- 4 cups bell peppers,diced (a combination of red, yellow and orange)
- 1 cup red onion, chopped
- 1 cup flour
- 6 cups vegetable stock
- 4 ounces light cream,(half-and-half),(2⁄3 cup)
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh flat-leaf parsley, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Creme fraiche:
- 8 ounces heavy cream
- 1 tablespoon buttermilk
How to Make
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Step 1: In a stockpot
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Step 2: Over medium heat, melt the butter.
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Step 3: Add the peppers and onion, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
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Step 4: Stir in flour
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Step 5: Until blended with the vegetables.
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Step 6: Add the vegetable broth a cup at a time, stirring after each addition to blend the flour and vegetables.
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Step 7: Reduce the heat to low and simmer for 60 minutes, or until the vegetables are tender.
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Step 8: Remove from the heat and let cool for 10 minutes.
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Step 9: Use immersion blender
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Step 10: Blend until smooth
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Step 11: Whisk in the half and half, and season with the basil, parsley, salt and pepper to taste
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Step 12: Simmer until heated through.
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Step 13: Ladle the soup into swallow bowls and swirl a dollop of creme fraiche in
We hope you enjoy this recipe!
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