Chilled Yellow Pepper Soup With Chives Recipes

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YELLOW BELL PEPPER SOUP



Yellow Bell Pepper Soup image

This beautiful and delicious soup makes an impressive first course for an elegant dinner. Try other colors of peppers for a different color soup: red, orange and green. It is easy enough for a week day lunch, especially good cold on a hot summer day.

Provided by NoSpringChicken

Categories     Low Protein

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
6 medium sweet yellow bell peppers, cut into 1 inch pieces
1 large mild onion, chopped
1 large russet potato, peeled and cut into chunks
1 garlic clove, minced
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup buttermilk
sour cream (optional) or plain yogurt (optional)
snipped chives (optional)

Steps:

  • Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
  • Add broth, bay leaf, salt and pepper, bring to a boil.
  • Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
  • Discard bay leaf.
  • Cool slightly; puree in batches in blender.
  • Return to pan.
  • Stir in buttermilk, heat through.
  • Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.1, Cholesterol 3.4, Sodium 510.7, Carbohydrate 13.5, Fiber 1.6, Sugar 2.1, Protein 4.7

CHILLED ROASTED PEPPER SOUP



CHILLED ROASTED PEPPER SOUP image

Using fresh ingredients, this is the perfect cold soup to enjoy this summer! VIDEO https://www.youtube.com/watch?v=Ev7QMPpyXCo

Provided by CLUBFOODY

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 tablespoon clarified butter
1 1/2 cups red onions, finely chopped
1/4 teaspoon sea salt, ground
4 garlic cloves, pressed
4 bell peppers, roasted, seeded and roughly chopped
1 poblano pepper, roasted, seeded and roughly chopped
1 jalapeno pepper, roasted, seeded and roughly chopped
5 vine tomatoes, blanched and quartered
1 tablespoon rosemary, chopped
1/2 tablespoon basil, chopped
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon black pepper, ground (or to taste)
1 cup low sodium chicken broth
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1/2 tablespoon lime juice
1/2 tablespoon agave nectar, if needed
1 tablespoon sour cream (for garnish)
1 teaspoon chives, chopped (for garnish)

Steps:

  • In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
  • Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
  • Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.

Nutrition Facts : Calories 183.5, Fat 13, SaturatedFat 6.5, Cholesterol 33.3, Sodium 131, Carbohydrate 15.8, Fiber 4.1, Sugar 7, Protein 4

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 10

5 to 6 yellow peppers, washed
2 tablespoons butter
2 medium yellow onions, chopped, about 2 cups
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 tablespoon flour, preferably Wondra
1 cup chicken stock, vegetable stock or water
2 cups milk, warmed slightly

Steps:

  • Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
  • While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
  • Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

CHILLED YELLOW PEPPER SOUP WITH CHIVES



Chilled Yellow Pepper Soup with Chives image

Categories     Soup/Stew     Blender     Food Processor     Garlic     Onion     Lunch     Bell Pepper     Chill     Chive     Sour Cream     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 17 cups, serving 16 as a first course

Number Of Ingredients 8

5 medium onions, sliced (about 6 1/2 cups)
1/2 stick (1/4 cup) unsalted butter
6 large garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt (about 2 1/2 tablespoons)
1/2 cup dry white wine
9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)
4 cups chicken broth or water
1 cup sour cream
Garnish: 1/2 cup chopped fresh chives

Steps:

  • In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
  • In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
  • Garnish soup with chives.

YELLOW PEPPER SOUP



Yellow Pepper Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut into large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  • Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
  • Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams

COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES



Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives image

Categories     Blender     Quick & Easy     Yogurt     Crab     Cucumber     Bell Pepper     Summer     Chill     Chive     Gourmet

Yield Serves 6

Number Of Ingredients 13

For Soup
2 medium cucumbers, peeled, seeded, and chopped (about 3 cups)
2 medium yellow bell peppers, chopped (about 1 cup)
2 cups 1-inch cubes honeydew melon
1 1/2 tablespoons finely chopped shallot (about 1 large)
1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste
1/2 pound lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste
Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

Steps:

  • Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
  • Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
  • Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.

CHILLED SPICED YELLOW-SQUASH SOUP



Chilled Spiced Yellow-Squash Soup image

Provided by Daniel Patterson

Categories     easy, lunch, quick, soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 9

2 pounds yellow crookneck squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red-pepper flakes
1/2 teaspoon cumin seeds, toasted and ground
1/4 teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish

Steps:

  • Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
  • Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams

CHILLED RED & YELLOW PEPPER SOUP WITH AVOCADO SALSA



Chilled Red & Yellow Pepper Soup With Avocado Salsa image

Make and share this Chilled Red & Yellow Pepper Soup With Avocado Salsa recipe from Food.com.

Provided by Juliawiggins

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 large onion, chopped
1/4 teaspoon salt
2 cups reduced-sodium chicken broth
2 roasted yellow peppers, rinsed (from a jar)
2 roasted red peppers, rinsed (from a jar)
1 cup low-fat plain yogurt
1/2 small avocado, finely chopped
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons fresh lime juice

Steps:

  • For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
  • Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
  • Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
  • Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
  • Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
  • Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
  • For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
  • To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

Nutrition Facts : Calories 164.5, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.7, Sodium 229.4, Carbohydrate 17.2, Fiber 3, Sugar 6.2, Protein 7.4

CHILLED YELLOW PEPPER AND WHITE BEAN SOUP



Chilled Yellow Pepper and White Bean Soup image

Categories     Soup/Stew     Food Processor     Bean     Pepper     Low Cal     Lunch     Arugula     Bell Pepper     Summer     Chill     Healthy     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

3 yellow, orange or red bell peppers
1 tablespoon olive oil
1 small onion, chopped
1/8 teaspoon dried crushed red pepper
2 14 1/2-ounce cans low-salt chicken broth
1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained
1 bunch fresh arugula, sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
  • Ladle soup into bowls. Top with generous amount of arugula and serve.

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 cups (2 quarts).

Number Of Ingredients 9

6 large sweet yellow peppers
1 large onion, chopped
1 cup chopped leeks (white portion only)
1/4 cup butter, cubed
3 small potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

CHILLED YELLOW TOMATO SOUP WITH BLACK-OLIVE CREAM



Chilled Yellow Tomato Soup With Black-Olive Cream image

Provided by Molly O'Neill

Categories     soups and stews, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter
2 large leeks (white part only), well cleaned and chopped
1 tablespoon finely minced fresh thyme, or 1 teaspoon dried
2 bay leaves
2 pounds plum tomatoes, preferably yellow, trimmed and cut in chunks
3 1/2 cups chicken broth, homemade or low-sodium canned
2 teaspoons sugar
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/3 cup olivada (black olive puree) or 1/2 cup pitted imported black olives pureed with 1 tablespoon olive oil
1/4 cup whipping cream
2 red plum tomatoes, trimmed and diced, for garnish

Steps:

  • To make the soup, melt the butter in a large saucepan over low heat. Add the leeks, thyme and bay leaves. Cover, and cook 20 minutes, stirring once or twice. Stir in the tomatoes, chicken broth, sugar, salt and pepper. Bring to a simmer, and cook, uncovered, until the tomatoes are soft and the soup has thickened, about 25 minutes, stirring once or twice.
  • Cool slightly, remove the bay leaves, and puree in a food processor. Place in a bowl, cover, and refrigerate until cold, at least 5 hours. The soup can be prepared to this point up to 2 days ahead.
  • To make the olive cream, put the olivada in a small bowl and whisk in the cream. Taste the soup and adjust seasoning if needed. Ladle into chilled bowls, and drizzle with the black olive cream. Sprinkle with diced red tomatoes, and serve immediately.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 617 milligrams, Sugar 7 grams, TransFat 0 grams

CHILLED BEET SOUP WITH CHIVES



Chilled Beet Soup with Chives image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Vegetable     Low Fat     Vegetarian     Quick & Easy     Beet     Carrot     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1 1/2 teaspoons olive oil
3 medium carrots, peeled, chopped
1 onion, finely chopped
1 1/2 tablespoons balsamic vinegar
2 15-ounce cans sliced beets with liquid
1 tablespoon sugar
2 cups buttermilk
Chopped fresh chives

Steps:

  • Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
  • Working in batches, add beets with their liquid, sugar and carrot mixture to blender. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
  • Ladle into bowls or mugs. Top with chives.

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

Categories     Soup/Stew     Pepper     Broil     Quick & Easy     Leek     Bell Pepper     Summer     Parade

Yield Makes 10 to 12 servings

Number Of Ingredients 9

6 yellow bell peppers, cored, seeded and halved lengthwise
4 tablespoons butter
1 cup chopped onions
1 cup chopped leeks
1/2 teaspoon salt
1/2 teaspoon black pepper
3 small boiling potatoes, peeled and sliced
5 to 6 cups defatted chicken broth
2 tablespoons snipped fresh chives

Steps:

  • 1. Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.
  • 2. Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.
  • 3. Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.
  • 4. Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.

YELLOW PEPPER SOUP



Yellow Pepper Soup image

This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

4 medium leeks, white and light green parts only, thinly sliced
2 tablespoons olive oil, plus more for drizzling
6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks
6 large sprigs tarragon, plus more leaves for garnish
2 3/4 cups homemade or low-sodium canned chicken stock, skimmed of fat
Salt and freshly ground pepper, to taste
1 large slice Italian bread, cut into 1/2-inch-by-3-inch pieces, toasted

Steps:

  • Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of the water and drain in a colander. Set aside.
  • In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and pepper to taste. Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes.
  • Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4 bowls and place 2 of the toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT



Beet Soup With Tarragon, Chives and Yogurt image

Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

Steps:

  • Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
  • Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
  • Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
  • Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

CHIVE MUSHROOM SOUP



Chive Mushroom Soup image

I try to serve this rich, savory soup at least once a month during our cold winters. It's quick to make and has a wonderful fresh mushroom flavor. -Laurie Suhrke, Plymouth, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 cup finely chopped fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1 cup chicken broth
1 cup half-and-half cream
2 tablespoons minced chives

Steps:

  • In a large saucepan, saute mushrooms in butter until tender. Stir in the flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cream and chives. Cook until heated through, about 5 minutes longer.

Nutrition Facts : Calories 407 calories, Fat 35g fat (22g saturated fat), Cholesterol 121mg cholesterol, Sodium 1053mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

YELLOW PEPPER SOUP WITH LIME



Yellow Pepper Soup With Lime image

Provided by Marian Burros

Categories     project, soups and stews, appetizer

Time 1h30m

Yield 9 cups or 6 to 8 servings

Number Of Ingredients 13

4 pounds yellow bell peppers, washed
2 tablespoons unsalted butter
1 pound onions, finely chopped
2 large cloves garlic, finely chopped
1 or 2 tiny hot red chilies, trimmed, seeded and chopped
1 pound sweet potatoes, peeled and cut in one-inch cubes
1 1/2 teaspoons very, very finely sliced makrut lime leaves
6 holy basil leaves, plus 6 to 8 sprigs for garnish
2 stalks lemongrass, trimmed, and bulb thinly sliced
3 pints vegetable stock
Salt to taste
6 to 8 tablespoons heavy cream for garnish
1 tomato, peeled, seeded and cut into very small dice for garnish

Steps:

  • Heat oven to 500 degrees. Place peppers on baking sheets, and roast until their skins turn dark brown; turn to brown all sides, about 40 minutes. Remove, place peppers in plastic bag and seal. Allow to steam at least 10 minutes; skins will come off easily. Stem, seed and remove seeds, but save the juices.
  • Melt butter in a pot large enough to hold the remaining ingredients. Cook onion, garlic and chilies over low heat so that they don't brown but soften. Add sweet potato, lime leaves, basil, lemongrass and stock. Bring to a boil, reduce heat and simmer 20 minutes.
  • Combine the peppers and their juices with the sweet potato mixture off the heat. Puree in a blender, in batches, until smooth. Season with salt. Refrigerate if desired.
  • To serve, reheat slowly and garnish with tomato and a spoonful of heavy cream dropped in the center of the soup and a sprig of basil.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1230 milligrams, Sugar 5 grams, TransFat 0 grams

CHILLED YELLOW SQUASH SOUP WITH DILL



Chilled Yellow Squash Soup with Dill image

I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
2 pounds yellow summer squash - halved, seeded, and sliced
1 onion, chopped
2 quarts vegetable broth
4 ounces plain yogurt
salt and pepper to taste
½ teaspoon lemon juice, or to taste
2 tablespoons minced fresh dill

Steps:

  • Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
  • Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g

CHILLED CURRIED YELLOW SQUASH SOUP



Chilled Curried Yellow Squash Soup image

Make and share this Chilled Curried Yellow Squash Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup thinly sliced leek white, washed well and drained
1 teaspoon extra virgin olive oil
1 -2 teaspoon curry powder (as per personal taste)
1/4 teaspoon turmeric
1 garlic clove
1 1/2 lbs yellow squash, sliced thin
4 cups water
2 tablespoons sour cream
1 tablespoon major greys chutney

Steps:

  • In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
  • Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
  • Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
  • Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
  • Season soup with salt and pepper.
  • Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
  • Before serving, season with salt and pepper, if necessary.
  • Serve soup with dollops of sour cream and chutney.

Nutrition Facts : Calories 89.6, Fat 5.4, SaturatedFat 2, Cholesterol 5.3, Sodium 40.2, Carbohydrate 9.6, Fiber 3, Sugar 4.1, Protein 3.5

CHILLED SPICED YELLOW-SQUASH SOUP



Chilled Spiced Yellow-Squash Soup image

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

Provided by chiclet

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs crookneck yellow squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red pepper flakes
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/8 teaspoon ground turmeric
salt & freshly ground black pepper
1 tablespoon lime juice, plus
1 teaspoon lime juice
chopped mint, to garnish

Steps:

  • Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
  • Once the squash has cooled, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 2.6, Sodium 3.8, Carbohydrate 6.6, Fiber 3, Sugar 0.1, Protein 1.5

SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

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