Directions:
- Roast red peppers then remove blacked skin and seeds.
- Roast halved, skin side down, tomatoes with sprinkling of olive oil, dried basil or oregano, a sprinkle of sugar and salt and pepper and garlic.
- Blend the above until very smooth and add to 20 oz of chicken broth.
- Peel and core a ripe pear (Bartlett) and chop into broth, peel and dice potato and add to the above.
- Cook on medium heat until potato just tender, check for seasoning adding more herbs and spices as needed.
- Lastly add some single cream, half and half, creamo or evaporated milk (your choice).
- Sprinkle a tablespoonful of parmesan cheese over each bowl.
- Eat and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.76 Kcal (426 kJ) | ||
| Calories from fat | 36.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 11.67mg | 4% | |
| Sodium | 459.17mg | 19% | |
| Potassium | 414.56mg | 9% | |
| Total Carbs | 11.5g | 4% | |
| Sugars | 7.27g | 29% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 4.05g | 8% | |
| Vitamin C | 92.9mg | 155% | |
| Iron | 0.1mg | 0% | |
| Calcium | 113.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 37.4 Kcal (157 kJ) | ||
| Calories from fat | 13.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 6% | |
|---|---|---|---|
| Cholesterol | 4.29mg | 4% | |
| Sodium | 168.75mg | 19% | |
| Potassium | 152.36mg | 9% | |
| Total Carbs | 4.23g | 4% | |
| Sugars | 2.67g | 29% | |
| Dietary Fiber | 0.99g | 11% | |
| Protein | 1.49g | 8% | |
| Vitamin C | 34.2mg | 155% | |
| Calcium | 41.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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