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)
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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