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Meats Webshare 4 Servings

INGREDIENTS

7 oz Roasted red peppers —
Drained and chopped
1 tb Olive oil
1 sm Onion — chopped
1/4 ts Freshly ground black pepper
2 c Fat-free chicken stock

INSTRUCTIONS

Heat oil. Saute onions. Cook about 5 to 10 minutes until soft, but not
brown.  Add jar of peppers, and the ground pepper. Cook about 5 more
minutes. Add stock. Bring to a boil. Reduce heat and simmer, uncovered, for
5 minutes. Allow to cool about 5 minutes. Puree. (Half at a time if using
blender.) Strain. Return to pot and heat to serving temp.
[60.4 cal 3.5 g fat -- 5%]
Recipe By     : Prevention Feb 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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