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tri color bell pepper soup

Thyme flavored puree soup of red, green and yellow bell peppers presented in the same soup plate

Portion -2









1 Green Pepper 0.075 Gm
1 Yellow Pepper 0.075 Gm
2 Red Pepper 0.075 Gm
3 Onion 0.030 Gm
4 Garlic 0.025 Gm
5 Leek 0.025 Gm
6 Celery 0.025 Gm
7 Olive Oil 0.050 ML
8 Thyme 0.005 Gm
9 Fennel Sprigs 0.005 Gm
10 Salt 0.005 Gm
11 Black Pepper 0.005 Gm
12 Thick Cream 0.100 Ml
13 Water 0.350 Ml


  • Reserve 10 gms each of bell peppers and cut it into juliennes. Roast the reserve peppers separately in the oven till cooked.
  • Take olive oil in a pan and sauté chopped onion, garlic, leek and celery till translucent.
  • Divide the mixture in three sauté pans equally and add the yellow, green and red bell peppers separately in it. Sauté well and add water and let it boil.
  • Reduce the flame and simmer till reduced to half. Add thyme to each of the pans and take out of the flame.
  • Puree all three mixtures separately in a food processor and strain.
  • Return both the purees in three different sauté pans. Add water if required and adjust seasoning.

Pour both the soups in a soup dish in equal motion with three ladles till ¾th filled. Twist the plate to give the desired design and garnish the soup with glazed pepper juliennes and fennel frond.

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