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Yellow Capsicum Low-Fat Cream Soup

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Run capsicum mixture through a passe-vite (or alternatively use blender) and add stock. Chill until used.
  3. Reheat soup. Stir yolk with cream and stir through soup; do not allow to come to a boil! Serve immediately.

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