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Photo: Jennifer Davick; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Red Pepper-and-Pear Soup

Southern Living OCTOBER 2008

  • Yield: Makes 7 cups (serving size: 1 cup)
  • Cook time:40 Minutes
  • Prep time:15 Minutes
  • Cool:20 Minutes

Ingredients

  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 3 large red bell peppers, sliced
  • 2 carrots, sliced
  • 2 shallots, sliced
  • 2 Anjou pears, peeled and sliced
  • 1 (32-oz.) container fat-free chicken broth
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Dash of ground red pepper
  • Garnishes: thinly sliced fresh pears, plain yogurt, chopped fresh chives

Preparation

1. Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sauté 8 to 10 minutes or until tender.

2. Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes. Let cool 20 minutes.

3. Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm until ready to serve. Garnish, if desired.

Note: To make ahead, let soup cool, and store in an airtight container in refrigerator up to 2 days. Reheat in a saucepan over medium-low heat, stirring often.

Note: Nutritional analysis does not include garnishes.

Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 0.0%
  • Fat: 5.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.9g
  • Carbohydrate: 14.4g
  • Fiber: 3.6g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 654mg
  • Calcium: 24mg
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Red Pepper-and-Pear Soup recipe

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