Pepper Puree Soup
Description
Hearty and aromatic soup. So, pepper soup-puree is a magnificent coral-colored dish. The soup takes a little over an hour to prepare, but what a beautiful result! Simply incredible! This pepper soup-puree is served in a very original way—along with crab salad. But instead of placing the crab salad on a separate plate, we put it right into the soup :) When I first made it, I had serious doubts, but they turned out to be unfounded. I really liked this serving method and didn't regret my experiment. Not only was I delighted, but everyone who tried my pepper soup-puree loved it too. Of course, if this idea still makes you uncomfortable, feel free to use just the pepper soup-puree recipe and skip the salad. The soup itself is incredibly delicious; everything else is purely for aesthetic appeal. Happy cooking! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
We thoroughly wash the peppers, remove the stems, take out the seeds, and bake in the oven at 180 degrees for about 20 minutes.
- 2
Step 2
In a heavy-bottomed pot, melt the butter and add the diced pepper and onion cut into quarter-rings.
- 3
Step 3
Fry until golden brown.
- 4
Step 4
Then we pour vegetable broth over the vegetables, cover with a lid, and simmer over low heat for about 30 minutes.
- 5
Step 5
Let the soup cool slightly, then blend until smooth using a blender. Season with salt and pepper to taste.
- 6
Step 6
Then add the heated cream to the soup and mix everything well.
- 7
Step 7
Then prepare the salad. Finely chop the crab sticks and cut the green onions. Mix with sour cream and add salt to taste.
- 8
Step 8
Place the salad into a soup plate using a metal ring.
- 9
Step 9
Carefully pour the pepper cream soup into a plate, garnish with green onions, and serve.