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Roasted Red Pepper Soup

Make it as spicy as you like...

8 red		bell peppers (about 2 ¾ lbs.)
5 black		peppercorns
3 sprigs		thyme
1 whole		bay leaf
2 tsp		olive oil
2 cups		diced onion (about 1 large)
1 Tbs		minced fresh garlic
4 cups		fat-free, less-sodium chicken broth
3 Tbs		white wine vinegar
¼ tsp		tabasco sauce (add more for heat)
½ tsp		salt
¼ tsp		freshly ground black pepper
2 Tbs		chopped fresh chives

1	Preheat broiler.
2	Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
3	Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
4	Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives and serve.

Servings: 6

Yield: Serving size 1 cup of soup and 1 teaspoon chives

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