Directions:
- In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down. Add heavy cream and crumbled chevre cheese and again bring to a boil. Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper. Strain soup through china cap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.58 Kcal (647 kJ) | ||
| Calories from fat | 98.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 17% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 9% | |
| Sodium | 149.34mg | 6% | |
| Potassium | 163.03mg | 3% | |
| Total Carbs | 10.71g | 4% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 2.9mg | 16% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.19 Kcal (453 kJ) | ||
| Calories from fat | 68.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 17% | |
|---|---|---|---|
| Cholesterol | 18.84mg | 9% | |
| Sodium | 104.52mg | 6% | |
| Potassium | 114.1mg | 3% | |
| Total Carbs | 7.49g | 4% | |
| Sugars | 1.8g | 10% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 2.48g | 7% | |
| Vitamin C | 8.3mg | 20% | |
| Iron | 2mg | 16% | |
| Calcium | 14.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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