Roasted red-pepper soup from the pantry versi
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Recipe by: jaubert
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
7 oz Roasted red peppers --
Drained and chopped
1 tb Olive oil
1 sm Onion -- chopped
1/4 ts Freshly ground black pepper
2 c Fat-free chicken stock
Heat oil. Saute onions. Cook about 5 to 10 minutes until soft, but not
brown. Add jar of peppers, and the ground pepper. Cook about 5 more
minutes. Add stock. Bring to a boil. Reduce heat and simmer,
uncovered, for 5 minutes. Allow to cool about 5 minutes. Puree. (Half
at a time if using blender.) Strain. Return to pot and heat to
serving temp.
[60.4 cal 3.5 g fat -- 5%]
Recipe By : Prevention Feb 1996
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