Cold Sweet Pepper Soup With Sage

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Onion - chopped (medium)
4		Red bell peppers - (to 5) or a
		Combination red, yellow and orange - roasted, peeled,
		And seeded - (abt 2 lbs)
4 cups	948ml	Fat-free chicken broth
1 cup	237ml	Evaporated skim milk
2 teaspoons	10ml	Finely-chopped fresh sage - (to 3 tspns)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt butter in large heavy saucepan or small Dutch oven over medium heat. Add onion; cook until softened, 3 to 4 minutes. Chop peppers and add to saucepan. Cook, stirring constantly, 2 minutes. Add chicken broth. Heat to a boil; reduce heat and simmer 30 minutes.

Pour pepper mixture into blender or food processor fitted with metal blade. Blend until smooth. Add milk, sage, salt and pepper to taste; blend to incorporate. Return to saucepan and heat through, about 5 minutes. Adjust seasonings and chill.

This recipe yields 4 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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