Zucchini Soup with Red Pepper and Maple Syrup Coulis
Recipes with Maple Syrup / Thick Soups
Metric
Imperial
Ingredients
- 1 large red pepper
- 2 tablespoons butter
- 1 chopped onion
- 4 cups zucchini, diced
- 1 1/2 cups potatoes, peeled and diced
- 4 cups chicken bouillon
- 1 pinch of ground nutmeg
- 1 pinch of ground Cayenne pepper,
- Salt and freshly ground pepper, to taste
- 1/4 cup 35% cream
- 1 1 jar of roasted peppers (about 340 ml)
- 1/4 cup maple syrup (preferably golden syrup for its delicate flavour)
Method
- In a large saucepan, melt the butter over medium-high heat and sauté the onion, zucchini and potatoes for about 5 minutes.
- Pour in the chicken broth, stir in the nutmeg and cayenne pepper, and season generously.
- Bring to a boil and let simmer uncovered for about 20 minutes or until the vegetables become tender.
- Purée using a mixer or food processor. Add seasoning, if necessary. Keep hot.
- Crush the grilled red pepper with the cream and maple syrup to pulp. Reheat.
- When serving, garnish the soup with the roasted pepper and maple syrup coulis.
SUGGESTION: Top the soup with a few homemade or store-bought croutons.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
