Golden Pepper Soup

The recipe for this scrumptious soup comes from Auntie Shirl (she of birthday bash fame). My sister-in-law, Deb, served this as hors doevres before Thanksgiving dinner last year. It was the perfect way to start a festive holiday meal, so I immediately decided to add it to our must-do tradition list for this year. It’s always good keep an open mind about traditions because you never know when you’ll find a great taste that you want to repeat every year.

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The soup is delicious, but part of what makes it so special is the presentation. I will serve the soup in wine glasses. That makes this a great soup to serve when guests are up wandering around and chatting because nobody needs a spoon. They simply sip the thick, golden soup from their wine goblet. It’s really pretty.

The other great thing about this soup is that it is very easy.

Sweet Golden Pepper Soup

  • 1 T. butter
  • 2 medium carrots, chopped
  • 1 large onion, chopped (Vidalia/sweet if available)
  • 1 ¼ c. chicken broth
  • 1 sweet yellow pepper, chopped
  • 1 3-oz. pkg cream cheese (can use light), cubed and softened
  • ½ t. salt
  • Dash ground red pepper
  • Dash ground nutmeg
  • ½ c. milk or light cream

In a saucepan melt margarine or butter. Add carrots and onion; cook, stirring occasionally, about 10 minutes or till vegetables are tender.

Stir in chicken broth; bring to boiling over medium-high heat. Stir in yellow pepper. Reduce heat; cover and simmer for 15 minutes or till pepper is tender. Remove from heat and cool slightly. Stir in cream cheese, salt, pepper, and nutmeg.

Puree the mixture in a blender or food processor. Stir in the ½ cup milk or cream.

This makes 4 side-dish servings, so I triple or quadruple the recipe. It freezes perfectly.

My plan for this Thanksgiving is to make two batches of this soup–one batch with yellow pepper and one batch with a sweet red bell pepper. Then very carefully, I will pour layers into the wine glasses. It should stay separated long enough to pass out to guests and should look just spectacular. I’ll post pictures after Thanksgiving.

Barb  IMG_5388

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Golden Pepper Soup

Rating: 51

Prep Time: 30 minutes

5 ounces, served in a goblet

Ingredients

  • 1 T. butter
  • 2 medium carrots, chopped
  • 1 large onion, chopped (Vidalia/sweet if available)
  • 1 ¼ c. chicken broth
  • 1 sweet yellow pepper, chopped
  • 1 3-oz. pkg cream cheese (can use light), cubed and softened
  • ½ t. salt
  • Dash ground red pepper
  • Dash ground nutmeg
  • ½ c. milk or light cream

Instructions

In a saucepan melt margarine or butter. Add carrots and onion; cook, stirring occasionally, about 10 minutes or till vegetables are tender.

Stir in chicken broth; bring to boiling over medium-high heat. Stir in yellow pepper. Reduce heat; cover and simmer for 15 minutes or till pepper is tender. Remove from heat and cool slightly. Stir in cream cheese, salt, pepper, and nutmeg.

Puree the mixture in a blender or food processor. Stir in the ½ cup milk or cream.

This makes 4 side-dish servings, so I triple or quadruple the recipe. It freezes perfectly.

http://www.mysisterskitchenonline.com/2007/11/15/golden-pepper-soup/


4 thoughts on “Golden Pepper Soup

  1. Pingback: Super Super Bowl Snacks « My Sister’s Kitchen

  2. I noticed that this post was from 2007. How did the layered look turn out? And isn’t the soup too hot to pour into wine glasses?

    • The layering didn’t work as well as I had hoped, mainly because there just wasn’t a lot of color difference by the time I was done. And no, the soup really wasn’t too hot to pour into wine glasses because it cools down substantially while the cream cheese is melting. The perfect temperature for eating the soup is WARM, not hot.

  3. Pingback: Planning Christmas dinner menus | My Sister's Kitchen

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