Roasted Orange And Bell Pepper Soup

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	California	Owfat, Soups	2	Servings

INGREDIENTS

2		Navel oranges
2		Yellow bell peppers
4	t	Margarine
1	c	Onions, chopped
4	c	Carrots, grated
3	t	Flour, white wheat
2	c	Fat-free chicken stock
1	c	1% low-fat milk
1/4	t	Salt
1/4	t	Pepper
1/4	t	Paprika

INSTRUCTIONS

Cut oranges in half; slice 1/4 inch from bottom so each half will sit
flat. Cut bell peppers in half lengthwise; discard seeds and
membranes. Place orange halves, cut side up and pepper halves, skin
side up on baking sheet. Flatten peppers with hand. Broil 15 minutes
or until blackened.  Place pepper halves in zip-lock plastic bag; seal.
Let stand 20  minutes. Peel. Squeeze juice from orange to equal 1/2
cup; discard  oranges. Place peppers and orange juice in food
processor; start the  saute.  Heat margarine in a small saucepan over
medium heat. Add onion and  carrot, saute 12 minutes until carrot is
tender. Add flour to the pan  and add this mixture to processor;
process until smooth.  Combine broth and milk in saucepan; whisk until
blended, bring to  boil over medium heat. Reduce heat; add pepper
mixture, salt, pepper  and paprika; simmer 10 minutes, stirring
occasionally.  For garnish: float thinly sliced oranges. Make up to 2
days ahead,  cover, chill. Reheat over low heat  Recipe Contest Winners
from the 1997 Orange Blossom Festival,  Riverside, California. Shared
with McRecipe List, untested, by  phannema@wizard.ucr.edu Published by
Riverside Press-Enterprise  (California) on April 17, 1997  Recipe by:
Linnea Hull, El Dorado Hills, CA (1997) Posted to MC-Recipe  Digest V1
#574 by PATh <phannema@wizard.ucr.edu> on Apr 17, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 406 Calories From Fat: 113 Total Fat: 12.7g Cholesterol: 12.1mg Sodium: 1035mg Potassium: 1785.5mg Carbohydrates: 61.5g Fiber: 10.5g Sugar: 25.2g Protein: 15.8g