Roasted Bell Pepper Soup

[Guest guest]

* Exported from MasterCook *

 

Roasted Bell Pepper Soup

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 222

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large red bell peppers

1 large green bell pepper

1 large yellow bell pepper

2 tablespoons olive oil

2 cups chopped red onion

2 cloves garlic -- minced

1/4 cup dry red wine

1 teaspoon chili powder -- or to taste

1 tablespoon lemon juice -- to taste, up to 2

1/3 cup mixed minced fresh herbs -- of your choice

salt and freshly pound pepper -- to taste

 

6 servings

 

The phrase " beautiful soup " suits this one well, with its colorful garnish

against a rich red background.

 

Preheat the oven's broiler. Broil the whole peppers, turning with tongs,

until the skins on all sides are charred and puckered. Remove and divide

among 2 paper bags. Shut tightly and allow to stand for at least 30

minutes. Slip the skins off, then remove and discard the stems, seeds, and

fibers. Chop the red peppers coarsely and set aside. Cut the yellow and

green peppers into narrow 1-inch strips, and set aside separately from the

red pepper.

 

Heat the oil in a large soup pot. Add the onion and sauté until

translucent. Add the garlic and continue to sauté until the onion is soft

and just beginning to turn golden. Transfer the onion mixture to the

container of a food processor and add the red bell peppers and 1 cup

water. Purée until quite smooth. Return to the soup pot along with 3 cups

of water or enough to give the soup a moderately thick consistency. Add

the wine and chili powder. Bring to a simmer and simmer gently over

moderately low heat for 15 minutes.

 

Remove from the heat, then stir in the lemon juice and herbs. Season to

taste with salt and pepper. If time allows, let the soup stand for an hour

or 2 before serving, or make a day ahead, then heat through as

needed. Garnish each serving with the reserved green and yellow pepper strips.

 

Calories: 96, Carbohydrate: 9 g, Total fat: 5 g, Cholesterol: 0 g, Protein:

1 g, Sodium: 5 mg.

 

- - - - - - - - - - - - - - - - - -