| steve
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I've had withdrawls since my favorite soup restaurant closed, so I've been experimenting. This recipe looks good and seems harmless:
2 red peppers, roasted
1 small can low sodium chicken broth
1/4 cup skim milk*
Roast the peppers in the broiler, turning periodically until
the skin is burned and blistering. Allow peppers to cool,
then peel the burned skin off. Remove the stems and seeds
and cut the peppers into pieces and place in a food processor.
Add chicken broth and milk gradually, and process thoroughly.
Heat and serve.
*adjust to your liking. Live bold and replace this with a dash of
whipping cream (not recommended for Phase 1)
Personally, I love the smell of the peppers roasting, but the taste is out of this world. But that's my opinion! :lol: |
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Mon Jan 12, 2004 3:37 pm |
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| Travel Queen
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| Hi Steve, Your soup sounds great I`m going to make it today. Have you ever had red pepper and eggplant spread? Trader Joe's and some Produce stores sell it . I use this on meats,fish,just about anything you put red peppers on. It has only 2g carb and 1g sugar per oz. also the spread come in mild or hot . Hope you try it. |
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Tue Jan 13, 2004 1:48 pm |
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| steve
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| I haven't tried that, but I'll look for it on my next shopping trip. Thanks for that tip! |
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Tue Jan 13, 2004 2:49 pm |
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| travel queen
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I made this for my family last night. We all love it ! thanks so much. I"m going the make this for a dinner party this weekend. I think it's a keeper.
Hey Steve since your from Georgia do you have a recipe for peanut soup. I was in Richmond Va. last spring and had it . Fantastic! I would think it could be made pretty carb free . |
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Fri Jan 16, 2004 9:24 pm |
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| Guest
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| I've made peanut soup once, but it was horrible. I'm sure that would be a good one to experiment with. |
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Mon Jan 19, 2004 1:59 pm |
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| Guest
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There's a recipe for African Peanut Soup at www.mizfrogspad.com. And why are you worried about carbs? This is NOT a low carb diet.
However, I see a lot of people on this forum who seem to think that it is. |
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Wed Jan 28, 2004 6:57 am |
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| Ahorsesoul
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Toss in some mushrooms, garlic, oregano and basil to spice it up.
If you like it really spicy try cumin instead of oregano and basil.
Mix together some low fat sour cream, chopped avocado, little onion and garlic to spoon on top of this soup. |
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Wed Jan 28, 2004 6:24 pm |
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| Ahorsesoul
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Went to the store yesterday making sure I bought peppers for this dish.
Today, I had the peppers in the blender when I realized I was out of chicken broth. No cubes either. So I used plain water. I did toss in some leftover mushrooms and turnips. IT WAS GREAT! Even without the flavor from the chicken broth. Can't wait to make this again (with the broth)!!! |
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Thu Jan 29, 2004 6:52 pm |
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| Puckster
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Steve, this recipe sounds delicious! I was really wanting some soup!
Thank you for sharing. |
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Fri Feb 06, 2004 2:04 am |
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| Annurse
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A really easy, no-mess way to roast your peppers - if you have a gas range - is to do them over a burner. I do them one at a time and turn them with a pair of tongs until blackened on all sides. And, did you know that they will keep refrigerated for 2-3 weeks (after peeled, seeded) if covered with olive oil and a tablespoon of wine vinegar? So you could have several on hand to make this soup whenever!
Ann
Phase 1 Day 8
Not sure of pounds lost, but man, I FEEL GREAT! |
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Fri Feb 06, 2004 6:36 pm |
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| Ahorsesoul
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| Red peppers were on sale at my grocery for $1.39 per pound. I filled a bag with them. My husband figured I was going to freeze them. Sure am glad he does not like red peppers. I just roasted the whole batch so I can make this soup anytime. |
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Mon Feb 09, 2004 12:31 am |
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| Princess Plump
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OMG...red peppers at 1.39$/lb. :shock:
I wish! |
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Mon Feb 09, 2004 1:04 am |
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