* Exported from MasterCook *

ROASTED PEPPER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : 5-10G Low Carb Soup Vegie Egg Cheese


Amount Measure Ingredient -- Preparation Method
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2 tbsp olive oil
1 celery stalk -- trimmed and chopped
1/3 cup chopped onion
1 cl garlic -- minced
2 peppers
char roast yellow or red peel, seed, chop
1 1/2 cups chicken stock
1/3 cup heavy cream
salt and black pepper to taste
1/4 cup grated Parmesan cheese

Tangy Parmesan and sweet roasted peppers make this soup flavorful and satisfying.
Heat the oil in a skillet over moderate heat until hot but not smoking. Add the celery, onion, and garlic, and cook, stirring occasionally, about 5 minutes, until the celery is soft. Add the peppers and stock. Bring to a boil, then lower the heat and simmer for 3 minutes. Transfer the mixture to a food processor. Add the cream, salt, and pepper, and process about 45 seconds, until smooth. Ladle the soup into 2 serving bowls and sprinkle with Parmesan. Serve
immediately. Makes about 2 1/2 cups



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Per Serving (excluding unknown items): 368 Calories; 32g Fat (77.2% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 1833mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 6 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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