Here is another vegetable cream, very Mediterranean, full flavor and fresh. In addition, and this does not hurt, red peppers and tomatoes are an important source of lycopene and anthocyanins, both powerful antioxidants. Also this cream is easily customizable to your taste, just use your imagination. In small portions is a delicious appetizer, but it's also a fantastic first course very quick to prepare and very good also light (No cream and Croutons). If you like soups and soups, take a look at Sardinian fregola soup with clams, the mushroom soup, the rice and fish soup with saffron or to fresh vegetable soup.
1 red bell pepper
2 kg of Blueberry Sauce
a medium-sized onion
a coast small celery
a few leaves of Basil
extra virgin olive oil, salt and pepper
a pinch of sugar
Four tablespoons of sour cream (see notes below)
grated Parmesan cheese as required
any Crouton and a pinch of minced chives or some basil leaves for garnish
Wash, clean and doing chunks onion and celery. Put them to Saute over low heat with 4 tablespoons of olive oil in a large pot. Wash the peppers and tomatoes and let them to pieces. Put the vegetables in the pot, Add a pinch of sugar and salt to taste.
Cook covered over medium heat for about 20 minutes, to leave a taste more fresh cream (Cook more if you prefer more intense). After having downed a bit of excess vegetation, pass the food mill.
Add a bit of pepper and mix with a little olive oil. Serve the soup in bowls topped with a spoonful of sour cream, croutons, a sprinkl of parmesan and chives.
MATCHING: This dish serves wine smooth taste to accompany mild one of tomato. A Merlot wine that suits our: recommend an Igt delle Venezie or Doc in Lake Trasimeno.
SOUR CREAM FOR HOMEMADE: Put in a bowl 250 ml cream, the juice of half a lemon and a Greek yogurt whole from 150 grams. Stir and stand at room temperature overnight and then store in the fridge.