RED PEPPER SOUP
2 tbs. butter
4 red bell peppers, chopped (you can substitute 2 cups of fresh green beans if you like)
1 onion, chopped
4 cloves garlic, minced
3 cups chicken broth
1/2 cup whipping cream
Melt the butter in a large saucepan over medium heat. Place the bell peppers, onion and garlic in the saucepan and sauté for 5 to 10 minutes or until tender.
Pour in the chicken broth, stirring well; reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Strain soup and return the liquid to the saucepan over medium-low heat; discard solids. Stir in the whipping cream. Add a pinch of black pepper and heat through, about 10 minutes.
5 servings
8 gr. carbs *All Recipes Dinner Tonight cookbook"
2 tbs. butter
4 red bell peppers, chopped (you can substitute 2 cups of fresh green beans if you like)
1 onion, chopped
4 cloves garlic, minced
3 cups chicken broth
1/2 cup whipping cream
Melt the butter in a large saucepan over medium heat. Place the bell peppers, onion and garlic in the saucepan and sauté for 5 to 10 minutes or until tender.
Pour in the chicken broth, stirring well; reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Strain soup and return the liquid to the saucepan over medium-low heat; discard solids. Stir in the whipping cream. Add a pinch of black pepper and heat through, about 10 minutes.
5 servings
8 gr. carbs *All Recipes Dinner Tonight cookbook"
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