Roasted Yellow Pepper Soup

Recipe Ingredients

6		Yellow bell peppers - cored, seeded,
		And halved lengthwise
4 tablespoons	60ml	Butter
1 cup	62g / 2.2oz	Chopped onions
1 cup	146g / 5.1oz	Chopped leeks
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 teaspoons	15ml	Boiling potatoes - peeled, sliced (small)
5 cups	1185ml	Defatted chicken broth - (to 6)
2 tablespoons	30ml	Snipped fresh chives

Recipe Instructions

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.

Melt the butter in a soup pot. Add the onions, leeks, salt and pepper; saute over low heat about 10 to 15 minutes or until the vegetables are soft.

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.

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.

This recipe yields 10 to 12 servings.

Per serving (based on 12): 99 calories, 14g carbohydrates, 2g protein, 4g fat, 10mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-25-2000

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