Roasted Red Pepper Soup

Recipe Ingredients

3		Red bell peppers - roasted, peeled, (large)
		And seeded
1/2 cup	80g / 2.8oz	Cooked moist rice - (lightly packed)
1		Yellow onion - chopped (abt 1 1/2 cups)
2		Garlic cloves - crushed through press
1 tablespoon	15ml	Unsalted butter
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/8 teaspoon	0.6ml	Ground nutmeg
1		(14 1/2 oz) fat-free low-sodium chicken
		Broth or vegetable broth
1 cup	237ml	2% milk
1/4 cup	23g / 0.8oz	Minced fresh herbs, such as basil or sage

Recipe Instructions

Reserve the bell peppers and any juice that accumulates. Place the peppers and the rice in the container of a food processor or blender. Puree until fine.

In a medium-size saucepan, melt the butter over medium-low heat. Add the onions and garlic. Saute 10 to 12 minutes over low heat until lightly golden; regulate heat to prevent burning. Stir in the sugar, salt, white pepper and nutmeg.

Add the onion mixture to the red pepper mixture and puree again. With the motor running, pour in the chicken broth. Stir in the milk.

Transfer to a saucepan or microwave-safe dish and heat until steaming. Do not boil. Serve hot garnished with about 1 tablespoon of minced fresh herbs on top.

This recipe yields 6 (1-cup) servings.

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

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