Roasted Pepper Bisque

Even though this has a similar name to another soup in this blog, it is very different and also quicker to prepare.

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

4    cloves garlic, minced

3    cups low sodium chicken broth

1    jar (12 ounces) roasted red bell peppers

1    small Yukon potato, diced ½ inch

1    can (15 ounces) cannellini beans, rinsed, drained

½   teaspoon salt

      fresh or dried parsley for garnish

METHOD

Add the olive oil to a large sauce pan over medium-high heat. Add and cook the onions, stirring occasionally, for about 5 minutes or until translucent. Add the garlic and cook for 1 minute.

Add the  broth and  the roasted peppers with any liquid, add the potato and the beans. Stir in the salt, bring to a boil, reduce the heat to a simmer. cover and cook for 8 to 10 minutes until the potatoes are soft. Working in batches if necessary, add the soup to a food processor or a blender and process to a puree. Return to a clean sauce pan and reheat if necessary. Serve in individual dishes garnished with a bit of parsley.

Based on a recipe from All Recipes magazine