Pepper Soup With Milk Recipe

Pepper Soup With Milk

A soft warm start. The perfect harmony of milk and thyme meets with green pepper. You can prepare this very nutritious soup without adding spices and pass it through a blender and feed it to your children. Bon Appetit!

Ingredients:

For: 4 People
Prep: 5 Min
Cook: 30 Min
Charleston Pepper (Big Size) 8   Qty
Milk 1   Liters
Dry Onion (Finely Diced) 1/2   Qty
Broken Rice (Washed) 2   Tbsp
Flour (White) 2   Tbsp
Butter 2   Tbsp
Thyme (Dry) 2   Tsp (large)
Grain Black Pepper (Freshly Ground) 1   Tsp

Steps:

  1. Cut the peppers in half, remove the seeds and wash them. Chop the soup into small cubes.
  2. Peel 1/2 onion and chop finely. Take the butter and oil in a deep soup pot and heat it.
  3. Add the onions to the heated oil first. Cover the lid and cook on low heat until it is soft and sweaty.
  4. Add the diced red peppers to the softened onions and fry them together for 3-4 minutes.
  5. Add 2 spoons of flour to the roasted onions and peppers and fry until the smell of the flour comes out.
  6. Slowly add 1 liter of milk to the roasted mixture and continue mixing.
  7. Wash and drain 2 tablespoons of cracked rice and add to the soup.
  8. When the rice is soft, heat 2 tablespoons of butter in a sauce pan and add a teaspoon of dried thyme. When the oil foams, add it to the soup and turn off the heat. Let the soup rest for 5-6 minutes before serving.
  9. If you wish and like it hot, add 1 teaspoon of red pepper flakes to the thyme butter sauce, drizzle over the soup and serve hot. Bon Appetit!

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