Creamy Sweet Pepper Soup

Recipe Ingredients

4		Sweet red bell peppers
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped yellow onion
2 cups	186g / 6.6oz	Garlic cloves - peeled, minced (medium)
1 cup	146g / 5.1oz	Baking potato - peeled, chopped (large)
4 cups	948ml	Fat-free chicken or vegetable broth
1/4 teaspoon	1.3ml	Dried thyme - crushed
1		Bay leaf
1/2 cup	118ml	Nonfat sour cream
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Lemon juice
1/4 cup	36g / 1.3oz	Finely-chopped parsley

Recipe Instructions

Cut the peppers in halves lengthwise and place cut-side down on a baking sheet. Place on top oven rack under a hot broiler. Broil until the skins blacken. Turn the baking sheet occasionally for even broiling. Remove from the oven and cover with moist paper towels. When cool, remove the stems, seeds and skins from the peppers. Chop peppers coarsely.

In a large pan, heat the olive oil over medium-low heat. Add onion and garlic; saute 10 minutes. Add peppers, potato, broth, thyme and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, 25 minutes. Stir occasionally. Remove from the heat and cool about 20 minutes.

Puree the soup in a couple of batches in a food processor or blender, adding some of the sour cream to each batch. Pour into a clean pan. Taste and adjust the seasonings with salt and pepper. Reheat on medium-low heat. Add lemon juice and parsley before serving.

This recipe yields 4 to 5 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.