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