08-11-07, 05:09 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,960
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Roasted Red Pepper Soup
ROASTED RED PEPPER SOUP Servings: 6
Prep time: 0:10:00
Bake/Cook time: 0:15:00 Calories: 193
Fat: 17 grams
Protein: 5 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
2 tablespoons olive oil
2 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, finely chopped
4 roasted red peppers, chopped
2 cans (14.5 ounces each) reduced sodium chicken broth,
plus 1/2 can water
2/3 cup heavy cream
Salt and black pepper
1/4 cup grated Parmesan
1. Heat oil in medium saucepan over medium heat. Add
celery, onion, and garlic, and cook, stirring occasionally,
about 8 minutes, until vegetables are softened.
2. Add roasted peppers and stock. Bring to a boil; lower
heat and simmer 5 minutes. Pure soup in batches in a
blender or food processor until smooth. Return soup to
saucepan; stir in cream. Heat gently. Add salt and
pepper to taste. Sprinkle with Parmesan before serving.
A little smoke flavor makes a big impact when its diffused
through a medium of chicken broth and cream. Home-roasted
peppers taste best, but jarred peppers (rinsed and patted dry)
can be used in a pinch. Atkins - Roasted Red Pepper Soup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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