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I omit all the Olive oil. It's not needed. And can someone tell me where this comes from? Please? I would like to credit
it.
Ingredients:
1 onion , chopped
1 stalk celery , chopped
1 carrot , chopped
2 garlic cloves , chopped
2 teaspoons olive oil
1 1/2 lbs yellow peppers
3/4 lb potatoes , cut into chunks
3 cups unsalted chicken stock or unsalted vegetable broth
1 tablespoon salt (less if using salted broth)
1 chipotle pepper (canned)
parmesan cheese, to taste (for garnish)
extra virgin olive oil, to taste (for garnish)
Procedure:
In a large pan, saute the garlic, onion, carrots and celery until soft. The original called for the olive oil. I simply
use the stock.
Bring the broth to a boil.
Add peppers, potatoes, salt, chipotle and boiling stock to the onion mix.
Simmer for 20 minutes or until potatoes are soft.
Puree in food processor or use an immersion blender.
Serve in bowls with a sprinkle of parmesan and olive oil.
For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
Serving Size: 4
Time: 1 1/4 hours
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