Creamy Red Pepper Soup Recipe
"Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient," says Connie Summers of Augusta, Michigan.
12 Servings
Prep: 15 min.
Cook: 30 min. + cooling
Ingredients
2 large onions, chopped
4 garlic cloves, minced
1/4 cup butter, cubed
2 large potatoes, peeled and diced
2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
5 cups chicken broth
2 cans (15 ounces each) pears in juice
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Directions
In a Dutch oven, saute onions and garlic in butter until tender. Add potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.
In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. Yield: 12 servings (3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 127 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 494 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.
Creamy Red Pepper Soup published in Taste of Home February/March 2004, p17
Beth Layman :)
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