Red Pepper Bisque
How to Make It
1
Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Purée soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.
Ingredients
1 jar (12 oz.) canned red peppers
1 can (14 1/2 oz., or 1 3/4 cups) chicken broth
1 onion (1/2 lb.), chopped
1 russet potato (1/2 lb.), peeled and thinly sliced
Plain nonfat yogurt
Salt
Directions
1
Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Purée soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
