Roasted Yellow Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe. Ingredients:
6 yellow bell peppers, cored, seeded and halved lengthwise |
4 tablespoons butter |
1 cup chopped onions |
1 cup chopped leeks |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 small boiling potatoes, peeled and sliced |
5 to 6 cups defatted chicken broth |
2 tablespoons snipped fresh chives |
Directions:
1. 1. Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.
2. 2. Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.
3. 3. Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.
4. 4. Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.
5. Per serving (based on 12): 99 calories, 14g carbohydrates, 2g protein, 4g fat, 10mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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