| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Red pepper, roasted | |
| chopped | ||
| and liquidized | ||
| 6 | Rashers bacon, smoked | |
| 1 | Onion, chopped | |
| 2 | T | Unsalted butter and 2tbsp |
| for finishing | ||
| soup | ||
| 6 | Summer squash, peeled and | |
| diced | ||
| 500 | Chicken or vegetable stock | |
| 1 | Carrot, diced | |
| 50 | g | Leeks |
| 50 | g | Celery |
| 2 | Shredded leaves of tarragon | |
| 2 | oz | Flour |
| 1 | T | Creme fraiche |
INSTRUCTIONS
Gently cook all the sliced and diced vegetables in the butter (without colour) and 4 rashers of bacon. Add the flour and stir well. Gradually add the stock, stir and bring to the boil. Simmer for approximately 45 minutes and skim when necessary. Place into a food processor, use a hand held mixer or pass through a sieve - pushing all the cooked vegetables through. Return to a clean pan, re-boil and correct the seasoning and consistency. Whisk in 2tsp of butter and 15ml creme fraiche. Pour into a warmed bowl and whirl a little cream and add the pepper puree and 2 shredded leaves of tarragon garnish with julienne of fried bacon. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 816
Calories From Fat: 316
Total Fat: 35.8g
Cholesterol: 74.4mg
Sodium: 3413.1mg
Potassium: 2665mg
Carbohydrates: 91.7g
Fiber: 17.8g
Sugar: 20.8g
Protein: 37.9g