Roasted Pepper Soup
Adapted from the Best of Bridge Series. When peppers are at their best! I use whatever color of peppers I have at the time, orange, yellow or red.
Ingredients
- 4 – 5 large peppers; after roasted and skinned (515 grams) 21.4 CHO
- 2 cups (240 grams) yellow onion, chopped 19 CHO
- 2 TBSP butter 0 CHO
- 4 cups chicken stock 0 CHO
- 1 TBSP gin or lemon juice 0 CHO
- 1 tsp. salt 0 CHO
- pepper to taste
TOTAL CHO 40.4 CHO
- TOTAL GRAMS 1360 GRAMS
- 40.4 CHO DIVIDED BY 1360 = .0297 CHO/GRAM
- 4 TBSP = 58 GRAMS 58 X .0297 CHO = 1.7 CHO/ 4 TBSP OR ¼ CUP
Instructions
- Cut peppers in quarters, seed and place peppers skin side up on baking sheet sprayed with Pam. Broil on second from top rack until skin blackens, 10 – 15 minutes. Remove to a paper bag and let sweat for 5 minutes. Peel skin off and cut into chunks. Calorie King App: 48 GRAMS ROASTED PEPPERS = 2 CHO
- Meanwhile coarsely chop onion and add to butter in a sauce pan. Sauté gently for 10 minutes while peppers broil. Do not brown.
- Roughly chop pepper and add them to onions, along with chicken stock, salt and pepper. Cover and bring to a boil. Adjust pot lid to expose ¼ “ and turn down heat to medium. Simmer for 30 minutes.
- Puree soup in 4 batches until smooth in a blender. If you blend the batches for about a minute each there is little reason to strain soup, however, strain if you wish. Stir in lemon juice or gin and adjust seasoning. May be prepared the day before and warmed.
- Garnish with fresh herbs as desired.
