Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield:
4 servings (serving size: 1 cup)
Nutritional Information
Calories
78
Caloriesfromfat
37 %
Fat
3.2 g
Satfat
0.7 g
Monofat
1.7 g
Polyfat
0.3 g
Protein
2.7 g
Carbohydrate
10.7 g
Fiber
1.8 g
Cholesterol
12 mg
Iron
1 mg
Sodium
206 mg
Calcium
24 mg
Ingredients
2 teaspoons
olive oil
2/3 cup
chopped onion
1/3 cup
diced celery
1 3/4 cups
low-salt chicken broth
1 1/4 cups
water
3/4 cup
cubed peeled Yukon gold or red potato
1/4 teaspoon
salt
1/4 teaspoon
dried thyme
1/8 teaspoon
black pepper
2
yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 pound)
Chopped fresh parsley (optional)
Preparation
Heat olive oil in a large saucepan over medium-low heat. Add onion and celery; cook 7 minutes or until onion is soft. Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Place half of the bell pepper mixture in a blender, and process until smooth. Pour pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired
June 1998
