Five-Spice Red Pepper Soup With Parmesan Cream


  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 teaspoon Chinese five spice powder
  • 2 cloves garlic, minced
  • 1 (6 oz.) can Italian-style tomato paste
  • 1/4 cup water
  • 1/2 teaspoon Worcestershire sauce
  • 2 (14 oz.) cans chicken stock
  • Salt and pepper to taste


  • 1/2 cup Darigold Sour Cream
  • 2 - 3 tablespoons Darigold Milk
  • 2 tablespoon grated Parmesan cheese


Cut bell peppers in half lengthwise, discard seeds and membranes. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until well blackened and charred. Place peppers in ice water, and chill 5 minutes. Drain peppers; peel and discard skins. Chop and set aside.

Heat oil in large saucepan over medium heat. Add onion, five spice powder, and garlic; sauté 5 minutes. Add peppers, tomato paste and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes.

Spoon mixture into container of an electric blender; cover and process until smooth. Ladle into bowls; top with Parmesan Cream (recipe follows).

Combine sour cream and cheese in a bowl. Stir in enough milk to thin sour cream mixture to same consistency as soup. Divide mixture evenly among servings, placing 1/2 teaspoon dollops in a circle on top of soup. Pull a wooden pick or the tip of a knife criss-cross through dollops to make abstract patterns.


Makes 4 to 6 servings.