Recipe - Roasted Orange And Bell Pepper Soup

2 lg Navel oranges
2 lg Yellow bell peppers
4 teaspoon Margarine
1 cup Onions, chopped
4 cup Carrots, grated
3 teaspoon Flour, white wheat
2 cup Fatfree chicken stock
1 cup 1% lowfat milk
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Paprika

Cut oranges in half; slice One fourth 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 ziplock plastic bag; seal. Let stand 20 minutes.
Peel. Squeeze juice from orange to equal One half 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 cut or sliced up 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 PressEnterprise (California) on April 17, 1997

Recipe by: Linnea Hull, El Dorado Hills, CA (1997) Posted to MCRecipe
Digest V1 #574 by PATh phannema@wizard.ucr.edu on Apr 17, 1997