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Light Roasted Bell Pepper Bisque
This soup is excellent with your favorite color bell pepper, or even a mixture of peppers. I find the mixture of 4 red, 4 orange, and 4 yellow to make for a soup that is brilliant in both color and flavor. This soup is excellent hot or cold and is easy on the waistline. Try serving it with crunchy low fat croutons.
1 tablespoon olive oil
1 large onion, chopped
10 diced plum tomatoes
1/4 cup Sherry
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 dash hot sauce
2 1/2 cups chicken stock
2 bay leaves
1 tablespoon balsamic vinegar
8 large bell peppers, roasted and pureed until smooth
light sour cream or plain fat free yogurt
3 tablespoons snipped chives
In a large heavy saucepan heat the olive oil over medium high heat. Add the onions and sauté until soft and translucent. Add the tomatoes, Sherry, sugar, salt, pepper, and hot sauce. Cook for five minutes, stirring occasionally. Add the stock and the bay leaves, reduce the heat, and simmer uncovered for 30 minutes. Remove the bay leaves and discard. Puree the mixture in small batches until smooth. Return to the saucepan and add the vinegar and pepper puree. Mix well. Simmer for ten minutes. Serve hot or chill.
Ladle into bowls and garnish with the sour cream or yogurt and snipped chives.
Makes 6 servings.
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour, 15 minutes
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