Red Pepper Soup with Lime
Source of Recipe
fooddownunder.com
List of Ingredients
1 lrg onion chopped
4 red bell peppers seeded and chopped
1 tsp olive oil (or use nonstick cooking spray or broth)
1 clove garlic crushed
1 sm red chile pepper sliced
3 tbl tomato paste
4 cup defatted chicken or mild vegetable broth, low sodium
1 lime (juice and peel) finely grated, some julienned
salt and black pepper
sugar if desired (or use splenda)
cilantro leaves, whole optionalRecipe
* Cook the onion and peppers slowly in the oil (or use broth or nonstick cooking spray) in a covered saucepan for about 5 minutes, shaking the pan occasionally, until soft. (It will take longer if you remove the cover to stir.)
* Stir in the garlic, chile pepper and tomato paste. Add half the broth and bring to a boil. Cover and simmer for 10 minutes.
* Leave the soup to cool slightly.Remove the peels from the pepper if desired. Puree in a food processor or blender. Return to the pan and add the remaining stock, the grated zest and juice. Season with salt and pepper. Add a pinch of sugar if desired.
* Return the soup just to a boil. Serve at once. Garnish with lime julienne and cilantro.
* Variation: Make a yellow bell pepper soup, replacing the tomato paste with cooked carrot puree (baby food). Attractive when red and yellow soup are served side by side in the same bowl.
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