Feta Cheese and Roasted Red Pepper Soup You Have To Try

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Feta Cheese and Roasted Red Pepper Soup

"Roasted crimson peppers are featured in this fascinating pureed soup with onion, celery, red wine and mint. This is a completely hearty soup, I recommend serving 6 to 8 oz as an appetizer. Very correct garnished with crispy bacon bits and mint."

Ingredients :

2 red bell peppers
1 half cups diced onion
1 1/2 cups diced celery
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
half teaspoon cayenne pepper
1 teaspoon salt
three tablespoons bitter cream
three fluid ounces Merlot wine
three/4 cup milk
1/4 cup soy sauce
2 tablespoons lemon juice
eight oz crumbled feta cheese
eight big mint leaves

Instructions :

Prep : 30M	Cook : 8M	Ready in : 35M

Preheat your oven's broiler. Place red bell peppers some inches from the warmth, and broil till blackened, turning often to roast lightly. Remove from the oven, cool slightly, and peel. Remove seeds, and chop into 1 inch pieces.
Heat a skillet over medium-excessive heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt till onions and celery are soft. Stir inside the sour cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer portions of the soup to a blender, and procedure until easy. Do now not fill the blender extra than midway to save you overflow. Heat puree in a saucepan until warm.

Notes :

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