2 tablespoons butter
2 teaspoons olive oil
3 large red bell peppers, sliced
2 carrots, sliced
2 shallots, sliced
1 quart chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Dash ground red pepper
Melt butter with oil in Dutch oven over medium heat. Add red bell peppers, carrots and shallots and sauté 8 to 10 minutes or until tender. Stir in chicken broth and spices. Bring to boil and cover.
Reduce heat to low and simmer 25 to 30 minutes. Remove from heat and let cool 20 minutes. Process soup in batches in food processor until smooth, stopping to scrape down sides. Return to Dutch oven and keep warm until ready to serve.
Servings: 4. Serving size: 1 cup. Per serving: 293 calories, 10.8 g protein, 14.1 g fat, 34.6 g carbohydrates, 10.5 g dietary fiber, 526 mg sodium, 22 mg cholesterol.
Milton Griffith, Navasota Valley Electric Cooperative