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.
Course
Soup
Cuisine
Mediterranean
Keyword
peppers roasted
Ingredients
4– 5 large peppers; after roasted and skinned(515 grams) 21.4 CHO
2cups(240 grams) yellow onion, chopped 19 CHO
2TBSPbutter 0 CHO
4cupschicken stock 0 CHO
1TBSPgin or lemon juice 0 CHO
1tsp.salt 0 CHO
pepper to taste
TOTAL CHO 40.4 CHO
TOTAL GRAMS 1360 GRAMS
40.4CHO DIVIDED BY 1360 = .0297 CHO/GRAM
4TBSP= 58 GRAMS58 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.