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Zucchini Soup with Red Pepper and Maple Syrup Coulis https://www.metro.ca/userfiles/image/recipes/potage-courgette-coulis-poivron-rouge-erable-5830.jpg PT35M PT25M PT1H00M
Preheat oven to 245°C (475°F).Place the red pepper on a cookie baking sheet and cook on high, in the oven, until skin blisters.Turn the pepper to ensure that the skin blisters evenly on all sides.Remove the pepper from oven, put in a bag or cover with cellophane and let cool.Peel and deseed.Meanwhile, melt butter in a large pan on medium high heat. Gently sauté the onions along with the zucchini and potatoes. Add the chicken bouillon, nutmeg and Cayenne and season generously.Bring to a boil and let simmer uncovered for about twenty 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 grilled pepper and maple syrup coulis.Jelly spread canapésOpen face sandwiches with maple JellySpread your favourite liver pâté, rillettes, duck confit, or cheese on slices of baguette or crackers and garnish with some maple jelly.
6
4 3 5 2
1 large red pepper 2 Tbsp. (30 mL) butter 1 chopped onion 4 cups zucchini, diced 1 1/2 cups (375 mL) potato, peeled and diced 4 cups (1 L) chicken bouillon 1 ground nutmeg 1 ground cayenne pepper Salt and freshly ground pepper, to taste 1/4 cup (60 mL) 35% cream 1/4 cup (60 mL) Maple syrup
Zucchini Soup with Red Pepper and Maple Syrup Coulis

Zucchini Soup with Red Pepper and Maple Syrup Coulis

Rate this recipe
3 Votes
  • Gluten-free
6
servings
0:35
Preparation
0:25
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    large red pepper
  • 2 Tbsp.
    (30 mL)
    butter
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  • 1
    chopped onion
  • 4 cups
    zucchini, diced
  • 1 1/2 cups
    (375 mL)
    potato, peeled and diced
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  • 4 cups
    (1 L)
    chicken bouillon
  • 1
    ground nutmeg
  • 1
    ground cayenne pepper

  • Salt and freshly ground pepper, to taste
  • 1/4 cup
    (60 mL)
    35% cream
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  • 1/4 cup
    (60 mL)
    Maple syrup
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Imprimer ma sélection

Preparation

Preheat oven to 245°C (475°F).

Place the red pepper on a cookie baking sheet and cook on high, in the oven, until skin blisters.

Turn the pepper to ensure that the skin blisters evenly on all sides.

Remove the pepper from oven, put in a bag or cover with cellophane and let cool.

Peel and deseed.

Meanwhile, melt butter in a large pan on medium high heat. Gently sauté the onions along with the zucchini and potatoes. Add the chicken bouillon, nutmeg and Cayenne and season generously.

Bring to a boil and let simmer uncovered for about twenty 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 grilled pepper and maple syrup coulis.

Jelly spread canapés

Open face sandwiches with maple Jelly

Spread your favourite liver pâté, rillettes, duck confit, or cheese on slices of baguette or crackers and garnish with some maple jelly.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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