Ingredients
4large red bell peppers,roasted seeds removed
1tspolive oil
1medium onion,chopped
1medium carrot,peeled and chopped
2garlic cloves,chopped
1tspherbs de provence
¼cupfresh parsley,chopped
3cupsfat free chicken broth,or vegetable stock
1medium russet potato,peeled and chopped
¼cupdry white wine
salt and freshly ground black pepper
2tbspfat free sour cream
¼cupParmigiano Reggiano cheese
Preparation
Place the clean fresh red peppers directly on the grill top.
Turn the peppers frequently as needed, until the skin has turned completely black and starts to blister.
When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
Cover the bowl with a lid or a dish to build up steam.
Let the peppers rest in the bowl for 10 minutes.
Uncover, then remove from the bowl and the skin should slide off easily.
Cut the pepper in half to the core, then remove the seeds.
Heat 1 teaspoon of oil in a large heavy pot over medium-high heat.
Add the onions, carrots, garlic, parsley, herbs de provence, then sauté for 5 minutes, until the onions are translucent.
Add the broth, roasted bell peppers, potato, and wine.
Bring to a simmer over high heat.
Decrease the heat to medium-low, then simmer covered for 30 minutes until the potatoes are very tender, stirring occasionally.
With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
Season with salt and pepper to taste.
Add the Parmigiano Reggiano, then ladle the soup into bowls.
Serve warm, and enjoy!
