Yellow Capsicum Low-Fat Cream Soup

Name: Yellow Capsicum Low-Fat Cream Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 yellow peppers; 1 brown shallot; 2 tablespoons olive oil; 1 teaspoon thyme; fresh ground pepper; 1 garlic clove; 1 liter vegetable stock; 1 egg yolk; 2 tablespoons light cream

Submitted by Is This Really Nece

"Will go over well at a health-conscious formal dinner, e.g. with croutons. Can be prepared in advance up to and including step 2."

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Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

3 yellow peppers
1 brown shallot
2 tablespoons olive oil
1 teaspoon thyme
fresh ground pepper
1 garlic clove
1 liter vegetable stock
1 egg yolk
2 tablespoons light cream

directions

Clean capsicums; dice. Clean and chop shallot. Mince garlic. Soften capsicum and onion with thyme, pepper, garlic in hot oil on medium heat (circa 15 mins, covered).
Run capsicum mixture through a passe-vite (or alternatively use blender) and add stock. Chill until used.
Reheat soup. Stir yolk with cream and stir through soup; do not allow to come to a boil! Serve immediately.