Recipe

		Roasted Red Pepper Soup
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

4 large red bell peppers, roasted on the bbq

1 teaspoon olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped

2 garlic cloves, chopped

1/4 cup fresh parsley, chopped

3 cups chicken broth

1 medium russet potato, peeled and chopped

1/4 cup dry white wine

Kosher salt and freshly ground black pepper, to taste

1/4 cup Parmigiano Reggiano cheese

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot and herbs. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes. Add the broth, roasted bell peppers, potato and wine to the pot and bring to a boil over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Pour hot soup into a blender and blend until smooth, pour back into pot. Adjust the salt and pepper to taste, as needed. Heat through for another couple of minutes, then remove from the heat. Serve: Ladle the soup into bowls and top with grated Parmesan cheese.