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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) olive oil |
2 stick(s) celery |
1 onion choped |
2 clove(s) garlic |
29 ounce(s) chicken broth |
8 ounce(s) water |
2/3 cup(s) milk |
4 red pepers roasted |
Directions:
1. Heat oil in medium saucepan over medium heat.
2. Add celery, onions, and garlic; until vegetables are softened.
3. Add roasted peppers and stock.
4. bring to boil: lower heat and simmer 5 minutes.
5. Puree soup in batches until smooth.
6. Return to heat, and stir in cream.
7. Add salt and pepper to taste and garnish with Parmesan.
8. Read more at: /recipe/low-carb-roasted-red-pepper-soup-191234?oc=linkback
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