Sunday, March 20, 2016

Roasted Red Pepper and Ricotta Soup


Running low on time? The most wonderful thing about this soup, aside from the creamy rich taste, is how quickly it can be made!


- 2 1/2 cups chicken stock
- 1 cup part-skim ricotta cheese
- 1/2 cup half-and-half
- 1/2 tsp. pepper
- 1, 12 oz. jar roasted red bell peppers, rinsed and drained
- 1 garlic clove
- 1 Tbs lemon juice
- 1/2 tsp. kosher salt
- 1 Tbs chopped fresh chives

Combine all the ingredients, except the chives, into a blender or food processor. Process until smooth. Transfer soup to a medium sauce pan and heat over medium-high heat until heated through. Top with fresh chives and enjoy! If you would like a printer-friendly version of this recipe, Click Here.

"Happiness is not the absence of problems, it's the ability to 
deal with them." - Anonymous

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