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Add a photoServings: 4
Ingredients
- 1/4 c. extra virgin olive oil
- 1 x onion minced
- 4 x garlic cloves chopped
- 2 Tbsp. capers rinsed
- 1 pch red pepper flakes or possibly to taste
- 3 lrg yellow bell peppers cored, seeded, and cut into big pcs Salt to taste
- 2 c. vegetable or possibly beef stock
Directions
- Heat oil in a large saucepan over medium-low heat. Add in onion and garlic and cook till golden brown, stirring often - for about 10 min. Add in 1 Tbsp. of capers and the red pepper flakes, and cook for about 3 min, stirring often.
- Add in yellow peppers and salt, cover, and cook 10 min, shaking often. Add in stock, bring to a boil, then reduce heat, cover, and simmer for about 30 min - till the peppers are soft.
- Puree the mix, then strain back into the saucepan. To hold, chill at this point.
- When ready to serve, hot up over low heat, ladle into bowls, garnish each with a few capers, and serve.
- Comments: A beautiful soup - golden brown yellow in color and of medium consistency - which sets off both humdrum and exotic dinners to a "Tablespoons"; serve warm as a first course to 4 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 122 | 74% |
| Total Fat 13.82g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 131mg | 5% |
| Potassium 291mg | 8% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.1g | 1% |
| Protein 1.69g | 3% |
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