If you’ve admired how chefs create those dots, brush strokes, and pools of sauce, here’s my tip how to do it. This very beautiful orange colored sauce is delicious, looks great on your plate, and it’s easy to double the recipe and make soup instead. And, if you don’t mind the extra calories, one half cup of sour cream makes it even better! Here I’ve used it in the bottom of the shallow bowl, added a central pile of mashed potatoes, topped it with chicken breast stuffed with green beans and ricotta cheese, then added the zucchini slices layed on the sides of the bowl. A simple garnish of fresh thyme leaves to top it off makes it destination restaurant worthy. Of course, dots, strokes or dry brushstrokes work better on a plate than a bowl. Have fun with this! You can make this while the rest of your meal is cooking. It takes about 20 minutes.
Red Pepper Coulis or Soup - Will Blow You Away!
Colorful and Delicious!
Author: Linda Davis
Recipe type: Soup
- 1 T Extra Virgin olive oil
- 2 Red bell peppers, seeded and chopped
- 2 shallots, chopped
- ½ C Dry White Wine
- ½ C Chicken broth, low-sodium + 1 C hot, if making soup instead of coulis
- Kosher salt and freshly ground pepper, to taste
- Heat olive oil in a skillet over medium heat.
- Add red bell peppers and shallots; sauté until soft.
- Stir in white wine and chicken broth, and simmer over low heat.
- If serving as soup; add 1 more cup of hot chicken stock, season with salt and pepper.
- Serve warm.
- If making coulis, continue to simmer until reduced by half.
- Season with salt and pepper, and adjust if necessary.
- When the mixture is reduced, transfer the mixture to a blender.
- Puree until smooth.
- Stop to scrape down the sides of the blender and puree again until velvety.
- Reheat before serving, if necessary.
- COOK'S NOTE: Thin as needed with hot chicken broth to make soup, instead.