Pepper Soup With Milk Recipe
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
🕐 Preparation: 5 min.
🕐 Cooking: 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 |
Instructions:
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Cut the peppers in half, remove the seeds and wash them. Chop the soup into small cubes.
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Peel 1/2 onion and chop finely. Take the butter and oil in a deep soup pot and heat it.
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Add the onions to the heated oil first. Cover the lid and cook on low heat until it is soft and sweaty.
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Add the diced red peppers to the softened onions and fry them together for 3-4 minutes.
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Add 2 spoons of flour to the roasted onions and peppers and fry until the smell of the flour comes out.
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Slowly add 1 liter of milk to the roasted mixture and continue mixing.
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Wash and drain 2 tablespoons of cracked rice and add to the soup.
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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.
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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!
Soup
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