| Roasted Red Pepper Soup |
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Javan
Distinguished Member
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Posted: 29 February 2008 12:08 pm |
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Roasted Red Pepper Soup
6 servings
5 Roasted Red Peppers (see recipe)
1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
1 small Russet potato
1 bay leaf
about 1 quart low sodium chicken stock (I have seen Vegetable stock used as well)
fresh basil leaves
Cooking Instructions:
1. Make the Roasted Red Peppers (I just roast the peppers until they start to blacken, then pull and set aside, once they cool to the touch, I cut them into smaller pieces. I do not remove the skins, as there is good nutritional value in the skins).
2. Heat the olive oil in a saucepan over low heat. Add the carrots, celery and onions, season lightly with salt and pepper, and cook for 10 minutes.
3. Peel and slice the potato and add it to the pot. Add the bay leaf and stock and bring to a boil quickly over high heat.
4. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
5. Add the roasted red peppers and simmer 10 minutes more.
6. Remove the bay leaf and puree in a blender. Adjust the salt and pepper to taste.
7. Chop the basil at the last minute to prevent discoloration. Serve the soup in warm bowls and sprinkle with chopped basil.
Serving Size: about 1 1/2 cups
Roasted Red Pepper Soup
Nutrition Facts
[size=Calories 53]
Protein [size=3 g]
Total Fat 1[size= g]
Saturated Fat [size=0 g]
Trans Fat 0g
Total Carbohydrate 8[size= g]
[size=Dietary Fiber 2]
[size=Sodium 419]
Cholesterol [size=0 mg]
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DeterminedGal
Senior Member
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Posted: 7 March 2008 01:13 am |
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Oh my goodness! This sounds so good. I'm going to try it soon.
Thanks for sharing.
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Javan
Distinguished Member
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Posted: 7 March 2008 11:33 am |
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Next time I make it, I intend to add a little heat to it. Most likely in the form of an added Habanero or two. I find this necessary for me, as I tend to add habanero hot sauce to it at each serving anyway.
Also, regarding the pepper, I have a hand pepper grinder that I use for the fresh corns. It gives it a great flavor!
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