Recipe: Creamy Sweet Pepper Soup

recipelink.com Chat Room Recipe Swap - 2001-02-01
From: Nancy,.SanFran

Creamy Sweet Pepper Soup
Recipe By :Adapted from "James McNair's Favorites" by James McNair
Serving Size : 4

4 sweet red bell peppers
1 tablespoon olive oil
1 cup chopped yellow onion
2 medium garlic cloves -- peeled, minced
1 large baking potato -- peeled, chopped
4 cups fat-free chicken or vegetable broth
1/4 teaspoon dried thyme -- crushed
1 bay leaf
1/2 cup nonfat sour cream
1/4 teaspoon salt
Freshly-ground black pepper -- to taste
1 tablespoon lemon juice
1/4 cup finely-chopped parsley

Cut the peppers in halves lengthwise and place cut-side down on a baking sheet. Place on top oven rack under a hot broiler. Broil until the skins blacken. Turn the baking sheet occasionally for even broiling. Remove from the oven and cover with moist paper towels. When cool, remove the stems, seeds and skins from the peppers. Chop peppers coarsely.

In a large pan, heat the olive oil over medium-low heat. Add onion and garlic; saute 10 minutes. Add peppers, potato, broth, thyme and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, 25 minutes. Stir occasionally. Remove from the heat and cool about 20 minutes.

Puree the soup in a couple of batches in a food processor or blender, adding some of the sour cream to each batch. Pour into a clean pan. Taste and adjust the seasonings with salt and pepper. Reheat on medium-low heat. Add lemon juice and parsley before serving.

This recipe yields 4 to 5 servings