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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A pretty, silky-smooth soup Ingredients:
1 tablespoon butter |
4 red bell peppers, chopped |
1 onion, chopped |
4 cloves garlic, minced |
24 oz. chicken broth |
1/2 cup yogurt, non-fat plain |
1/8 teaspoon black pepper, ground |
Directions:
1. Melt butter in a large saucepan over medium heat. Add red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes or until tender.
2. Pour in the chicken broth, stirring well. Reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
3. Pour the soup through a strainer and return the liquid to the sauce pan over medium low heat. Stir in ground pepper and heat through, 5 to 10 minutes. Just before serving add yogurt and heat very gently.
4. *you can substitute 1/2 cup of heavy cream for the yogurt but it adds a lot more fat. Add the cream with the black pepper and heat through.
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