Roasted Red Pepper Soup
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: roasted red pepper soup 
categories: soups/, stews 
yield: 8 servings 
 
4   red bell peppers
1 large  onion
2 clove  garlic, minced
2   16oz ) cans reduced-sodium
  chicken broth, divided
3/4 cup  sherry
2 Tbsp  all-purpose flour
1 Tbsp  butter-flavored granules
1   16oz ) can whole tomatoes, drained
1 cup  skim milk
1   8oz carton.) light sour cream
2 Tbsp  lemon juice
1/2 tsp  salt
1/2 tsp  pepper
8 Tbsp  lump crab meat
 
place peppers on an aluminum foil-lined baking sheet. broil peppers 
5-1/2 inches from heat (with electric oven door partially opened) 
about 5 minutes on each side or until blistered. place peppers in a 
large heavy-duty, zip-top plastic bag; seal and let stand 10 minutes 
to loosen skins. peel peppers; and discard seeds. combine onion, 
garlic, and 1/4 cup broth in a saucepan; cook, stirring constantly 
until tender. stir in sherry; simmer 15 minutes, stirring 
occasionally. whisk in flour and butter granules; stir in remaining 
broth and tomatoes. simmer 15 minutes, stirring occasionally. stir in 
peppers and milk and cook 2 minutes, stirring constantly. 
 
process soup in batches in container of an electric blender until 
smooth, stopping once to scrap down sides. stir in sour cream and 
remaining ingredients. return to saucepan and cook over low heat just 
until thoroughly heated. (do not boil.) 
 
yield: 8 cups 
 
note: place 1 tablespoon of crab in center of each bowl of soup. 
 
a taste of virginia cookbook 
 
mmmmm 
 
 
-- 
(ID: 13117) Mirror: rec.food.recipes: Fri, Apr 25, 2003


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