Ingredients: 4 large red bell peppers, seeded and ribs removed, chopped 1/2 cup onion, chopped 1/4 cup apple, peeled and chopped 1/4 cup carrot, peeled and chopped 1 Tablespoon vegetable oil 4 cups chicken or vegetable stock
Saute peppers, onions, apples, carrots, and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but not browned. Then add the stock. Bring to a boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade. Add red food coloring if desired. Return soup to the saucepan.
Serving Suggestions
Waist Watcher: Serve hot or chilled as is for a really low-calorie, low-fat luncheon dish.
Luxury Starter for Special Dinners: Add heavy cream (1 cup up to 3 cups, depending on richness desired) and serve warm or chilled. Float a spoon of sour cream or yogurt in the center and sprinkle with chopped parsley or cilantro leaves.
See Christmas Seafood Soup Sweet red peppers are a perfect foil for delicate seafood. This rendition makes an interesting flavor combination.
