- 1 tablespoon olive oil
- 2 red bell peppers, seeded and chopped
- 2 shallots, chopped
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup sour cream
- Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
- When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
05/22/2018
recipepes.com
Red Bell Pepper Coulis, recipe
PT15M
PT1H
5
455 calories
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