Soups, Stews and Chowders - Yellow and Orange Pepper Soup with Red-Chile Puree - 2 Points




SueC
08-14-1999, 08:41 PM
* Exported from MasterCook *

Yellow and Orange Pepper Soup with Red-Chile Puree - 2 Points

Recipe By :Cooking Light, May, 1998
Serving Size : 7 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cups bell pepper -- Orange - diced
2 cups yellow bell pepper -- diced
1/2 cup onion -- diced
1/2 cup carrot -- diced
3 cloves garlic
3 cups baking potato -- peeled and diced
3 cups water -- divided
1/2 teaspoon salt
1/4 teaspoon black pepper
14 1/2 ounces vegetable broth
1 large chile -- ancho
1/8 teaspoon salt
fresh cilantro -- chopped

Heat oil in a Dutch oven over medium-high heat. Add bell peppers, onion, carrot, and garlic; saute 10 minutes or until lightly browned. Add potato, 2 cups water, 1/2 teaspoon salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
Place half of bell pepper mixture in a blender and process until smooth. Pour pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture; keep warm.
Remove stem and seeds from chile.
Tear chile into large pieces; place in a small saucepan over medium heat. Cook 3 minutes or until thoroughly heated, turning pieces occasionally be careful not to burn chile). Add 1 cup water; bring to a simmer. cover and simmer minutes or until soft. Remove chile from pan with a slotted spoon, reserving 2 tablespoons cooking liquid. discard remaining cooking liquid. Combine chile, 2 tablespoons cooking liquid, and 1/8 teaspoon salt in a blender; process until smooth. Ladle soup into each of 7 bowls; top with chile puree, and garnish with cilantro, if desired. Yield: 7 servings (serving size: 1 coup soup and 1 1/2 teaspoons puree).
NI: Calories 114; Fat 3.3; Fiber 3.3
Submitted to REG 6 by Suzanne C.

Yield:
"7 cups"

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Per serving: 142 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 26g Carbohydrate; 1mg Cholesterol; 591mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0