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Great way to use jarred
peppers...
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1 Tbs |
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olive oil |
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2/3 cup |
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sliced
shallots (about 4) |
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15 ounce |
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jar roasted
red peppers, packed in water |
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1 tsp |
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granulated
sugar |
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2 cups |
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(or more)
low-salt chicken broth |
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½ cup |
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orange juice |
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2 Tbs |
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whipping
cream |
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¾ tsp |
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grated
orange peel |
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thinly
sliced fresh basil leaves |
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1 |
Heat oil in heavy
medium saucepan over medium-high heat. Add shallots and
sauté 5 minutes. Add red peppers with their liquid. Stir
in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5
minutes. Cool soup slightly. |
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2 |
Working in batches,
puree soup in blender. Return soup to pan. Bring to
simmer; stir in orange juice. Thin soup with additional
broth, if desired. Season with salt and pepper. |
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3 |
Whisk whipping cream
and orange peel in small bowl until slightly thickened.
Season with salt and pepper. Ladle soup into bowls.
Drizzle orange cream over. Sprinkle with basil and
serve. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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108.42 |
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Calories From Fat (52%) |
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56.60 |
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% Daily Value |
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Total Fat
6.43g |
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10% |
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Saturated Fat 2.20g |
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11% |
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Cholesterol
10.27mg |
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3% |
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Sodium
252.81mg |
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11% |
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Potassium
259.65mg |
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7% |
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Carbohydrates
12.16g |
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4% |
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Dietary Fiber 1.13g |
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5% |
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Sugar 3.83g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
11.02g |
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Protein
1.78g |
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4% |
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WW Points 2.5 |
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Recipe Source |
| Bon
Appetit |