Roasted Red-pepper Soup From The Pantry Versi Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
7 ounce: Roasted red peppers --,
Drained and chopped,
1 tbsp: Olive oil,
1 small: Onion, chopped
1/4 tsp: Freshly ground black pepper,
2 cup: Fat-free chicken stock,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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