Recipe - Roasted Red Pepper And Sundried Tomato Soup

1 Roasted red pepper; peeled,
seeded
1 Stick unsalted butter;
softened, cut up
One fourth teaspoon Coarse salt

Place roasted pepper in a small food processor, and pulse until smooth,
about 30 seconds. Add butter in batches, and process until just
incorporated but not separated, about 30 seconds. Add salt, and pulse to
combine. Makes about Three fourths cup.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "Three fourths cup"

Per serving: 827 Calories (kcal); 92g Total Fat; (97% calories from fat);
1g Protein; 3g Carbohydrate; 248mg Cholesterol; 483mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 18
One half Fat; 0 Other Carbohydrates

Recipe by: Recipe from Joseph T. Bonanno, Jr.

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