Sunday, January 18, 2009
Sweet Red Pepper Soup
Right now, in this cold wave that never seems to end, I can't get enough of soup. I'm seeking out foods that will warm my bones. This soup adds an alternative to some of my standbys, and also is pretty enough to serve guests at a nice dinner party.
3 1/2 c. chopped onion
2 t. olive oil
9 large sweet red bell peppers ( 4 1/2 pounds) seeded and chopped
3 ( 10 1/2 oz.) cans no-salt-added chicken broth, undiluted
1 T. sherry wine vinegar
1/4 t. salt
1/4 t. pepper
Fresh chives (opt.)
Saute' onion in olive oil in a large Dutch oven or soup pot until tender. Add sweet bell red pepper and broth; bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Remove from heat.
Transfer pepper mixture in batches to blender or food processor; cover, and process until smooth.
Return pureed mixture to Dutch oven or soup pot.
Add sherry wine vinegar, salt, and pepper.
Cook over medium low heat until thoroughly heated.
Serve soup in individual bowls and garish with chives.
Yield: 8 cups (84 calories per 1 cup serving)
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories