Roasted Red Pepper and Corn Soup

[Guest guest]

* Exported from MasterCook *

 

Roasted Red Pepper and Corn Soup

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 jar roasted red peppers -- (12-ounce) rinsed and drained

(about 1 1/2 cups)

1 large russet (baking) potato -- (about 1/2 pound), peeled and

cut into 1/2-inch cubes

3 cups vegetable broth

1/2 cup chopped celery

1 cup fresh or frozen corn

1 tablespoon chopped fresh basil leaves

1/8 teaspoon cayenne -- or to taste

 

In this soup raw potato pureed with roasted peppers and broth works as a quick

thickener without added fat or cream. (For a leaner dish, forego the bacon

topping.)

 

In a heavy saucepan cook bacon over moderate heat, stirring occasionally, until

crisp and transfer with a slotted spoon to paper towels to drain. Pour off all

but 1 tablespoon drippings. In a blender puree roasted peppers and 1/3 cup

potato with 1 cup broth and add to pan with remaining potato, remaining 2 cups

broth, celery, corn, basil, cayenne, and salt to taste. Simmer soup, partially

covered, stirring frequently, 15 minutes, or until potato is tender.

 

Serve soup sprinkled with reserved bacon. Makes about 5 cups, serving 2

generously. May be doubled.

 

Source:

" Gourmet's Quick Kitchen ISBN 0-679-45257-5 "

 

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

 

Per Serving (excluding unknown items): 255 Calories; 6g Fat (20.3% calories from

fat); 9g Protein; 42g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 2466mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Original recipe calls for 4 slices bacon, and uses chicken broth.

Nutr. Assoc. : 0 0 0 0 0 0 0