Recipe - Roasted Red-Pepper Soup From The Pantry Versi

7 ounce Roasted red peppers
Drained and chopped
1 tablespoon Olive oil
1 small Onion chopped
One fourth teaspoon Freshly ground black pepper
2 cup Fatfree chicken stock

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