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Yellow Bell Pepper Coulis

Yield 1 cup


  • 1 teaspoon margarine
  • 1 tablespoon chopped shallots
  • 2 thyme sprigs
  • 1 garlic clove, crushed
  • 3 cups low-salt chicken broth
  • 2 1/4 cups chopped yellow bell pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon tarragon vinegar

How to Make It

  1. Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; sauté 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth.