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 RecipesRoasted Red Pepper Soup
Adjust the amount of hot pepper sauce to suit your taste. Serve with crusty bread.
8 red bell peppers (about 2 3/4 pounds) 5 black peppercorns 3 thyme sprigs 1 bay leaf 2 teaspoons olive oil 2 cups diced onion (about 1 large) 1 tablespoon minced fresh garlic 4 cups fat-free, less-sodium chicken broth 3 tablespoons white wine vinegar 1/4 teaspoon hot pepper sauce (such as Tabasco) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives. Yeild: 6 cups (serving size: 1 cup soup and 1 teaspoon chives) Nutrition: CALORIES 99(22% from fat); FAT 2.4g (sat 0.4g,mono 1.2g,poly 0.5g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 34mg; SODIUM 465mg; FIBER 1.4g; IRON 1.1m |
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