Roasted RED Pepper Bisque

3 medium red peppers, halved and seeded 1 large onion, chopped (about 11⁄2 cups)

1 cup chopped celery

2 large cloves garlic, minced

2 tbsp. olive oil

3 cups vegetable broth or stock

1 cup V-8 vegetable juice ½ tsp. salt

¼tsp. black pepper Sour cream Snipped fresh chives

Place peppers skin side up on shallow baking pan. Broil on high until skins are blackened and blistered. Remove from pan and place in plastic bag; close securely and allow to stand at room temperature for 10 minutes. Remove from bag and peel, discarding skin. Cut into 1-inch pieces.

Meanwhile, in saucepan, cook onion, celery and garlic in oil over medium heat, stirring often, until onions are softened. Add chopped peppers, vegetable broth, vegetable juice, salt and pepper. Bring to boil. Cover and simmer 10 minutes.

Remove from heat and let stand at least 5 minutes.

Spoon about 21⁄2 cups soup mixture into blender jar. Cover and remove lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend on STIR (1) until creamy and smooth. Pour into measuring cup. Repeat with remaining mixture until all is pureed. Return soup to saucepan and heat, stirring.

Serve garnished with sour cream and chives. Makes about 6 cups.

RED CURRRY SPINACH SOUP

1 bunch green onions, sliced (about 1 cup)

2 medium cloves garlic, minced

2 tbsp. butter or margarine

4 cups chicken broth or stock

11⁄2 cups cubed peeled potatoes

1 tsp. red curry ½ tsp. salt

¼ tsp. black pepper

12 ounces fresh spinach Sour cream

Caesar flavored croutons

In medium saucepan, cook onions and garlic in butter over medium heat until tender. Add chicken broth, potatoes curry, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add spinach; continue cooking until spinach is wilted (about 3 minutes). Remove from heat and let stand at least 5 minutes.

Serve with a dollop of sour cream and garnish with croutons. Makes about 61⁄2 cups

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