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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
2 teaspoons olive oil |
3 large red bell peppers, sliced |
2 carrots, sliced |
2 shallots, sliced |
2 anjou pears, peeled and sliced |
1 (32-oz.) container fat-free chicken broth |
1/2 teaspoon dried crushed red pepper |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
dash of ground red pepper |
garnishes: thinly sliced fresh pears, plain yogurt, chopped fresh chives |
Directions:
1. Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sauté 8 to 10 minutes or until tender.
2. Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes. Let cool 20 minutes.
3. Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm until ready to serve. Garnish, if desired.
4. Note: To make ahead, let soup cool, and store in an airtight container in refrigerator up to 2 days. Reheat in a saucepan over medium-low heat, stirring often.
5. Note: Nutritional analysis does not include garnishes.
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