CREAM OF ROASTED BELL PEPPER SOUP
Serves 4 to 5.
• 1 to 2 tbsp. extra-virgin olive oil
• 2 c. minced onion
• 1 tsp. ground cumin
• 1 recipe Roasted Bell Peppers, juices reserved (see recipe)
• 2 tsp. minced or crushed garlic
• 1/2 tsp. salt (or to taste)
• 1 tbsp. flour
• Vegetable broth, as needed
• 11/2 c. milk (soy or low-fat is OK) at room temperature or warmer
• Freshly ground black pepper to taste
Optional toppings:
• Sour cream (thinned by whisking slightly)
• Torn cilantro leaves
Directions
Place a soup pot or Dutch oven over medium heat and wait about a minute. Add the olive oil, wait a few seconds more, then swirl to coat the pan.
Add the onion and cumin, and cook over medium heat, stirring often, for about 5 minutes, or until the onion becomes translucent.
Coarsely chop the Roasted Bell Peppers, then stir these in, along with the garlic and salt. Lower the heat, cover the pan, and let the vegetables cook together for about 5 minutes, stirring occasionally.
Gradually sprinkle in the flour. Cook over low heat, stirring vigorously to keep the flour from lumping, for about 3 minutes, or until very thick.
Measure the reserved bell pepper juices in a liquid measuring cup. Add enough vegetable broth to make 2 cups. Slowly drizzle this into the thickened mixture, stirring constantly with a whisk, and keeping the pan over low heat. Let it simmer for 5 minutes or so, stirring often with a whisk or a wooden spoon.
Purée until smooth -- bit by bit, with the milk -- using a regular blender or an immersion blender.
Shortly before serving, heat very gently (do not boil), then correct the salt, if necessary, and add black pepper to taste. Serve topped with a little sour cream and/or torn cilantro leaves, if desired.
Nutrition information per serving:
Calories162Fat8 gSodium670 mg
Carbohydrates21 gSaturated fat2 gCalcium121 mg
Protein5 gCholesterol6 mgDietary fiber3 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 1/2 fat.
ROASTED RED PEPPERS
• 4 to 5 large red, deep yellow, or orange bell peppers in their prime
• Extra-virgin olive oil as needed
Directions
Preheat the oven to 450 degrees or have ready a grill with white-hot coals. If using the oven, line a baking tray with foil and a coating of olive oil; place the whole peppers on the tray in a single layer. If using the grill, place the peppers directly on the grate.
Roast or grill the peppers anywhere from 15 to 25 minutes, using tongs to turn them every 5 to 8 minutes so they will char and blister evenly.
When the peppers are quite soft and the skins are mostly blackened and appear to have shriveled, remove the peppers from the heat and transfer them to a large bowl. Cover the bowl with a plate, and let it stand for 20 to 30 minutes or longer.
Working over the bowl, cut out and discard the stems and seeds, then peel the peppers. The peeling should be quite automatic, as the skins will largely have separated themselves from the flesh during cooking. (Note: Delicious juices from the peppers will have seeped out and pooled in the bottom of the bowl. Strain and save these for some other use, such as a sauce or a soup.)
