Smoky Red Pepper Soup
Thickened with lightly dried bread crumbs and garnished with capers and anchovies, this coarsely textured pureed soup has a distinctly Spanish leaning–a kind of winter gazpacho. The crumbs are easily made by tearing the bread into pieces and whirling them in a food processor until reduced to coarse crumbs. If you have only fresh bread, dry the slices by placing them in the preheating oven for a few minutes until they barely begin to color.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 roasted red bell peppers (see related tip
- at left)
- 1 large yellow onion, sliced
- 4 large garlic cloves, sliced
- 1 Tbs. chopped fresh marjoram, plus 8 sprigs for
- garnish (optional)
- 1 Tbs. paprika, preferably Spanish smoked
- paprika
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 1 cup coarse bread crumbs from day-old French
- bread, crusts removed
- 4 olive oilpacked anchovy fillets
- 4 cups reduced-sodium chicken or vegetable
- stock
- 4 tsp. small capers