Easy recipe Easy Recipe Roasted Yellow Pepper Soup

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Info Cook Time: Serves: about four Ingredients five yellow peppers about one cup onion, chopped about four cloves, garlic (Recipes by ingridients garlic) chopped about one teaspoon vegetable oil five one quarter cups low-sodium vegetable or chicken broth about one cup potato, chopped about one/about two teaspoon ground cumin about one/about two teaspoon freshly ground pepper Directions about one.Roast the peppers: Cut peppers into quarters and remove stem, seeds, and membranes. Line a baking sheet with foil. Easy Recipe Roasted Yellow Pepper Soup. Place peppers down on foil, skin side up and press each segment to lie flat on sheet. Bake in an oven at about four hundred and twenty-fiveº for twenty minutes or until skin is blackened and blistered. Remove peppers from oven and place in a paper bag. Easy Recipe Roasted Yellow Pepper Soup. Close bag and let cool for about ten minutes. Remove and discard skins. Easy Recipe Roasted Yellow Pepper Soup. Set roasted peppers aside. about two.Heat oil in a large saucepan and cook onion and garlic (Recipes by ingridients garlic) for about three–about four minutes or until onion is tender. about three.Stir in roasted peppers, broth, and potato. Easy Recipe Roasted Yellow Pepper Soup. Bring to boiling then reduce heat to medium-low and simmer, covered, for fifteen minutes. about four.Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture. five.Return mixture to saucepan and heat through. six.Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives. Source Roasted Yellow Pepper Soup from the Public Health Cookbook -- original source of recipe, government resource in the public domain. Easy Recipe Roasted Yellow Pepper Soup.