Roasted Red Pepper Soup
Submitted by franciepad on October 27, 2004 at 7:55 pm

2 onions peeled and chopped
3 Tbs. butter
6 cups chicken stock
4-6 fresh sweet red peppers, roasted and peeled, (or 2 10z cans roasted sweet red peppers, drained and cut into pieces)
1 tsp. salt
1/4 tsp. freshly ground white pepper
2 Tablespoons chives to garnish

In a medium saucepan, sauté onions and butter. Cover and cook over medium-low heat for approximately 8 minutes until translucent and tender.

Pour the chicken stock into the saucepan and add the roasted red peppers. Bring to a boil and reduce heat, simmer covered for 10 minutes. Season with salt and white pepper and cool to room temperature.
When soup has cooled, ladle into a food processor or food mill (immersion blender is great too) and process. Reheat and garnish with snipped chives.

Serves 6

Canned or homemade chicken broth. I always roast my own peppers on the bbq grill, but the canned peppers would be really easy. A good low carb soup. You can also add a touch of heavy cream to make it rich and wonderful!