Roasted Pepper Soup with Canadian Swiss Cheese
Print Category Bell pepper Thematic No thematic Source Plaisirs laitiers Evaluation
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Ingredients
- 3 to 4 yellow and red bell peppers, roasted and cut into strips
- 2 tbsp (30 mL) butter
- 2 cloves garlic, chopped
- 1 tsp (4 mL) ground marjoram
- 1/4 cup (60 mL) flour
- 4 cups (1 L) beef broth
- 2/3 cup (160 mL) dry red wine
- 1 bay leaf
- Salt and pepper
- 4 slices crusty bread, toasted
- 1/3 lb to 1/2 lb (150 g to 227 g) Canadian Swiss* cheese, sliced
Preparation
- Over medium heat in a large saucepan, heat butter. Add garlic and marjoram. Sauté for 3 minutes. Sprinkle with flour and cook for 3 additional minutes, constantly stirring. Gradually stir in bouillon and wine. Add bay leaf and bell peppers.
- Bring to a boil, then reduce heat to medium-low. Season with salt and pepper, then simmer for 15 minutes. Preheat oven broiler. Pour soup into 4 ovenproof bowls. Top with a slice of bread and generously garnish with Canadian Swiss cheese. Broil on grill until cheese is crisp and golden. Serve right away garnished with strips of pepper.
Cook commentary
4 servings
You've got choice: *Change the flavour of this dish by using Canadian Raclette cheese, Canadian Mozzarella or Canadian Gruyère cheese.
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