|
|
SOUPS
Roasted Red Pepper Soup with Orange
Cream
|
Roasted
Red Pepper Soup with Orange Cream |
|
|
|
|
|
Great way to use
jarred peppers...
|
|
1
Tbs |
|
olive oil |
|
|
2/3
cup |
|
sliced shallots (about 4) |
|
|
15
ounce |
|
jar
roasted red peppers, packed in water |
|
|
1
tsp |
|
granulated sugar |
|
|
2
cups |
|
(or
more) low-salt chicken broth |
|
|
½
cup |
|
orange juice |
|
|
2
Tbs |
|
whipping cream |
|
|
¾
tsp |
|
grated orange peel |
|
|
|
|
thinly sliced fresh basil leaves |
|
|
|
|
|
|
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. |
|
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. |
|
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. |
|
|
|
|
Servings: 4 |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
108.42 |
|
|
Calories From Fat (52%) |
|
56.60 |
|
|
|
|
% Daily Value |
|
Total Fat
6.43g |
|
10% |
|
|
Saturated Fat 2.20g |
|
11% |
|
|
Cholesterol
10.27mg |
|
3% |
|
|
Sodium
252.81mg |
|
11% |
|
|
Potassium
259.65mg |
|
7% |
|
|
Carbohydrates
12.16g |
|
4% |
|
|
Dietary Fiber 1.13g |
|
5% |
|
|
Sugar 3.83g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
11.02g |
|
|
|
|
Protein
1.78g |
|
4% |
|
|
WW Points 2.5 |
|
|
|
|
|
|
|
|
Recipe Source |
|
Bon Appetit |
|
|
|
CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Super
easy to make and really just delicious. Night and light too."
-San Diego, CA
|
|
