| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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