Recipes Included On This Page Hallie's Potato & Red Pepper Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Potato & Red Pepper Soup Recipe By : Hallie Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 roasted red bell peppers -- very finely chopped 1/2 cup finely chopped fresh parsley -- (125 mL) 1 tablespoon cooking oil -- (15 mL) 1 tablespoon butter -- (15 mL) 1 pound potatoes -- (454 grams) 1 jalapeno pepper -- minced [if you want added zing don't remove the seeds and their membrane] 2 garlic cloves -- finely chopped 1 teaspoon salt -- (5 mL) 1 teaspoon Italian seasoning -- (5 mL) 1 quart chicken stock -- (1 Liter) [bought or homemade] 14 ounces coconut milk -- (400 mL can) You can roast your own peppers if you wish; I use the ones that come in a jar as they are more convenient. If you do your own, peel them and remove the seeds, saving the juices. Chop the peppers very finely and set aside with the very finely chopped parsley. Peel and dice the potatoes into approximately 1/2- or 1/4-inch dice. Heat a large deep pan or a large saucepan to a medium heat; add the oil and butter. Put the potatoes into the pan and stir or toss to coat; sprinkle with the salt. Cover the pan and cook gently for about 10 minutes or until the potatoes start to soften. Add the minced garlic, minced jalapeno and the Italian seasoning. Stir and cook for a few more minutes. Add the chicken stock and coconut milk; cover and cook for another 10 minutes or until the potatoes are cooked. Taste and adjust the seasoning if necessary. Just before serving add the red peppers and the parsley. Stir and cook a moment longer, just until all is heated. Hallie's note: The original recipe required that everything be pureed but, possibly due to my exposure to Chinese cooking, I prefer to have some texture in my soups so I like to leave major components in a recognizable form most of the time. This will make 4 large servings or about 6 smaller ones. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 14 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 30g Fat (66.7% calories from fat); 6g Protein; 28g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 2736mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fruit; 6 Fat.

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