| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cklive17 |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Sun-dried tomatoes; (about 8 pieces, do |
|
|
; not used oil-packed |
|
|
; variety) |
| 1 |
sm |
Onion; diced |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
c |
Chicken stock |
| 3 |
|
Sweet or bell peppers; charred, skinned, |
|
|
; and seeded or a |
| 1 |
|
6 ounces jar prepared roasted red sweet peppers |
| 2 |
|
Fresh ripe plum tomatoes; cut into eighths |
|
|
Salt and pepper to taste |
| 4 |
|
Fresh basil leaves for garnish; (use purple basil if |
|
|
; available) |
INSTRUCTIONS
Rehydrate the dried tomatoes by soaking them in warm water for 1 hour.
Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over
medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not
let the onion color.
Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt
and pepper and let it all simmer together for 10 minutes. Pour the soup
into a blender and process at a high speed for 4 minutes, until very
smooth. Then pass it through a strainer to remove the vegetable skins.
Adjust the seasoning and serve with fresh basil leaves as a garnish.
Yield: 4 bento servings
Converted by MC_Buster.
Per serving: 398 Calories (kcal); 28g Total Fat; (65% calories from fat);
7g Protein; 27g Carbohydrate; 0mg Cholesterol; 4892mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9298
Converted by MM_Buster v2.0n.
A Message from our Provider:
“When God ordains, He sustains.”