Red Pepper-and-Pear Soup

Name: Red Pepper-and-Pear Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 7
Cuisine: Global
Ingredients: 2 Anjou pears, peeled and sliced; 2 Tbsps butter; 2 carrots, sliced; 907 grams fat-free chicken broth; 1 teaspoons ground black pepper; 1 Dash ground red pepper; 2 teaspoons olive oil; 7 servings Garnishes: thinly sliced fresh pears, plain yogurt, chopped fresh chives; 3 larges red bell peppers, sliced; 1 teaspoons dried crushed red pepper; 0 teaspoons salt; 2 shallots, sliced

Red Pepper-and-Pear Soup is a gluten free, primal, and vegetarian soup. This recipe makes 7 servings with 196 calories, 2g of protein, and 5g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have pepper, butter, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

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

Ingredients you will need

Bell Pepper

Butter

Cooking Oil

Equipment you will use

Dutch Oven

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

Ingredients you will need

Chicken Broth

Let cool 20 minutes.

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.

Ingredients you will need

Soup

Equipment you will use

Food Processor

Dutch Oven

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.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan