Cream Soup of Roasted Peppers and Amaranth
A pureed soup of roasted red peppers, potatoes, carrots and amaranth, finished with sour cream, a few drops of Tabasco and chopped parsley. Can be served warm or cold.
Ingredients
| 250 г | roasted red peppers |
| 150 г | potatoes |
| 100 г | carrots |
| 30 г | amaranth |
| 100 г | sour cream (20% fat) |
| 700 мл | water |
| 1 глава | onion |
| 2 скилидки | garlic |
| — | salt |
| — | black pepper |
| — | cumin |
| — | olive oil |
| — | Tabasco sauce |
Instructions
- Cut the onion, garlic, carrots, roasted peppers and potatoes into small pieces.
- In a deep pot heat the fat and saute the cut ingredients, adding the peppers a little later. After them add the amaranth. Pour in water to cover all the components well.
- Season the soup to taste with salt, black pepper and cumin and leave it to simmer on the heat.
- When all ingredients have softened enough, remove the dish from the burner to cool a little.
- Add a few drops of Tabasco sauce and puree everything. To finish, add chopped parsley. The soup can be served either warm or cold. Enjoy.