Grilled Sweet Pepper Soup
Posted by: Mai Tue, 4 May 2004, at 8:50 a.m.
 



3 red bell peppers, halved, cored and seeded
2 Tbsp plus 1 tsp extra- virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium baking potato, peeled and coarsely chopped
2 cups chicken or vegetable broth
1 cup cold water
1 1/4 tsp salt
3/4 tsp freshly ground pepper
12 small shrimp (about 6 oz), peeled and de-veined
2 Tbsp julienned fresh basil

1. Heat grill to high and brush with oil. Grill peppers, skin side down, turning occasionally, 8 minutes or until lightly charred on both sides. Let cool, then coarsely chop.

2. Heat the 2 Tbsp oil in a large saucepan. Add peppers, onion and garlic. Stir over medium-high heat 4 to 6 minutes or until onion is soft. Stir in the chopped potato, broth, water, 1 tsp of the salt and 1/2 tsp of the pepper. Bring to a boil, reduce heat and simmer uncovered 15 minutes or until potato is very tender.

3. Purée in batches in a food processor or blender until smooth. Return to saucepan, cover and keep hot over very low heat.

4. Sprinkle shrimp with remaining 1/4 tsp each salt and pepper, and drizzle with remaining 1 tsp oil. Grill, turning once, 1 to 2 minutes or until bright pink and firm.

5. Ladle soup into soup plates or bowls, arrange shrimp in center of each and top with strips of basil.

Per serving: 191 cal, 10 g pro, 17 g car, 10 g fat, 52 mg chol, 1,282 mg sod.

Exchanges: 1/2 starch, 1 1/2 vegetable, 1 very-lean meat, 2 fat