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Bell Pepper and Melon Soup

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Bell Pepper and Melon Soup

The perfect bell pepper and melon soup recipe with a picture and simple step-by-step instructions.

  • 3 Piece Peppers yellow, orange, red
  • 1 Honeydew melon
  • 1 liter Vegetable broth approx.
  • 1 Tbsp cream cheese
  • 2 tbsp Olive oil
  • Garlic powder, rosemary, chilli
  1. Roughly dice the bell pepper and melon. Sweat the diced paprika in the olive oil until they are lightly brown. Add the melon, garlic powder, rosemary and the broth and simmer for about 1/2 hour. Puree and strain D through a sieve. Season with chilli to taste and stir in the cream cheese. Finished!
Dinner
European
bell pepper and melon soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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