Roasted Red Pepper Soup

Straight from the Tri-Delt sorority house kitchen at the Ohio State University. Wonderful delicious soup.

4 large red bell peppers, roasted seeds removed 1 tsp olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped 2 garlic cloves, chopped 1 tsp herbs de provence 1/4 cup fresh parsley, chopped 3 cups fat free chicken broth, or vegetable stock 1 medium russet potato, peeled and chopped 1/4 cup dry white wine Salt and freshly ground black pepper 2 tbsp fat free sour cream 1/4 cup Parmigiano Reggiano cheese

Roast the peppers over an open flame until the skin is charred. Place peppers in a bowl, cover with plastic wrap and let sit for several minutes Sautee onion, carrots, garlic and herbs in oil in your soup pot for about 8 minutes Add chicken broth, potato, and white wine Remove skin from peppers, remove stems and seeds and coarsely chop Add to soup, bring to a boil then reduce to a simmer for 30 minutes After 30 minutes add the sour cream and use an immersion blender to complete the soup Put cheese in the bottom of a serving bowl then add soup.

Kate Muma