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Roasted Red Pepper Soup
Ingredients
- 8 oz. chopped salami
- 4 oz. peeled diced russet potatoes
- 4 oz. chopped onions
- 4 oz. peeled chopped carrots
- 2 cup chicken broth
- 1-1/2 cups roasted seeded chopped red peppers
- 1 tsp. chopped fresh garlic
- 1 cup heavy cream
- 2 Tbsp. chopped fresh parsley
Directions
- 1. Sauté salami in medium saucepot on medium heat until crisp; remove from pan; set aside. Reserve drippings in pan.
- 2. Cook potatoes, onion and carrots in drippings on medium heat 5 minutes, stirring frequently.
- 3. Stir in broth, red peppers and garlic. Bring to a boil; reduce heat. Simmer, covered, on low heat 20 minutes or until vegetable are tender.
- 4. Puree soup in batches. Stir in salami. Refrigerate 4 hours or until well chilled. Stir in cream.
- 5. Divide soup evenly between 4 bowls. Sprinkle with parsley and serve.
- Nutritional information per serving: Calories 541; Total Fat 47g; Saturated Fat 25g;
- Trans Fat 1; Cholesterol 194mg; Sodium 1401mg; Total Carbohydrate 11g; Dietary Fiber 3g; Total Sugars 3g; Protein 13g
