Roasted Red Pepper Soup with Tre Stelle® Feta
A few simple ingredients make this a stunning soup. Serve to impress in shot glasses topped with feta for the ultimate summer app!Prep Time:
15 minutes Ready In:
30 minutes or less Serves:
Makes 4 soup servings
4 red peppers, roasted on grill or broiled, skin and seeds removed 1/4 cup | 50 mL celery, chopped finely 3 green onions, chopped finely 1 tbsp | 15 mL olive oil 1 can | 284 mL condensed low sodium chicken broth 1 cup | 500 mL water salt and pepper 1/2 cup | 125 g Tre Stelle® Crumbled Feta
Place peppers and chicken stock in a blender. Purée until smooth. In a medium saucepan add oil, celery and green onions and cook on medium heat until transparent; approximately 10 minutes. Add puréed peppers and water, salt and pepper to taste and simmer gently for 5 minutes. Pour into soup dishes and top with feta. Or, alternatively carefully spoon into shot glasses and top with feta.