Red and Yellow Bell Pepper Cream Soup Recipe

Red and Yellow Bell Pepper Cream Soup Recipe

Red and Yellow Bell pepper Cream Soup. This soup is very colourful and very elegant. The flavour will be very delicate. Now, I have to tell you, we are not going to make one soup but two - one for the yellow bell pepper and one for the red one. We are going to keep at all-time both soups separately and when we will be plating, we’re going to place each soup side-by-side in the soup bowl. Wow! Yes. The soup is very elegant like I just said. And in my valentine’s menu, I call it red and yellow bell pepper cream soup affair. To make both soups, you will for each soup: butter, onion, bell peppers, cream, chicken stock , salt and white pepper. So let’s cook the soups. I’m heating both pot on medium heat and I’m going to add the butter in each pot and when we are going to melt it slowly. Meanwhile, we are going to cut the onions. To slice the onions, it doesn’t have to be super precise. We are going to remove the core of each half. And we’re going to discard that. Cut the onion finely. So the soup would be processed and it would be very thin. So the onion doesn’t have to be super small. It doesn’t really matter. The thing is they have to be just regular. Let’s put it in one bowl. Here we go. Add the onions into each pot and let it cook slowly on medium low. So I’m gonna turn down the heat a little bit between medium and low or medium low. Meanwhile, we are going to prepare the bell pepper. Did you know that bell peppers have 22cal/100g and they are very rich in Vitamin C. Furthermore, they are not vegetables. They are fruits. Hmm. Interesting! Today we will add few calories because we will going to be making them into soup with cream but otherwise they are very nutritional source. So here, I’m removing all the seeds. Remove the white membranes. What I like to do is to tap the bell peppers in order to have the seeds going down and here is little brown so just pick it up. Okay. Just like… so… perfect. Of course, I have washed my bell peppers before starting this soup. Same thing here. Just break it up. So now, we are going to dice them up. So we don’t use the seeds because the seeds will make the soup spicy and bitter. Great. So you could see the butter sizzling, cooking slowly and gently the onions without colouring the food. The onions are getting more pungent and they release their aroma and flavour. Wonderful! Smells very good. So now, let’s add the bell peppers. So red here, yellow there. Give it a little stir. Great. The other one now. And for cream, one cup of cream in the top and then cream here. Then the chicken stock, so just enough to cover. Perfect. Good. And I’m going to stir again. A little bit more. Add the seasoning – salt,white pepper. White pepper’s strong! Let’s put both soup on high  to bring the temperature rapidly to boil and then when it will be boiling, we’re going to cut it down and let it simmer for 20 minutes. So the soup is boiling here, we are going to turn it down. Great. And we are going to let it simmer. So the soup is been simmering for about 20 minutes, both of them. Great. So now, it’s time for us to check if the peppers are cooked or not. They should be very soft. Okay. Still a little bit firm. It still has a little bit resistance when I turn the knife. Let’s take another one. It’s firm. That’s right. And I guess, it will be the same thing in the red soup. Yeah. So, we’re going to wait another 4-5 minutes. And then it would be done, and we will able to process the soup in the blender. Okay. The bell peppers are cooked. They’re totally soft. It’s time for us to process the soup. So I’m going to start with the yellow soup. Thus, we won’t have to clean or wash the blender again because that will do the red soup. We transfer everything there. Great. So now, the soup is in the blender. It’s full by about half. So let’s blend the soup. I put the rag on the top to protect myself. And you set on the lowest speed and then you may increase the speed. So make sure you don’t see any more bits of peppers or onions on the side that would be an indication to tell you that the soup is very smooth. Turn it off. Now, we are going to taste it. So, I can tell the soup is very smooth.  Nice. A little bit of salt just to taste and a little bit more white pepper. Process again. Okay. Great. So let’s put them in a tray. Oh! Very hot. And let’s do the red bell pepper soup now. Again, protect yourself. Start on the lowest speed and keep your hand off. But when it starts, you push the lid off. I’m now going to show you how to plate the soup. It’s not super easy, but you’re going to understand. So the idea is to put both soup at the same time in the plate side-by-side. Okay? So that would be like two plates, here are going to have the yellow, here we are going to have the red. So we need to pour the soup at the same speed about to the same level but not on the top of each other because if we do that they will get mixed. We don’t want to mix them. We have them separately, side-by-side. Great. Clean your plate on the side a little bit if you have few drops. Perfect. With a skewer, I like to use the thick part of the skewer, just mix it up. Awesome! It’s that easy. Beautiful, elegant, red and yellow bell pepper cream soup affair.

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