*  Exported from  MasterCook  *

                             Red Pepper Broth

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    red bell peppers
     1/2  tablespoon    olive oil
   1                    red onion -- sliced thin
   2      teaspoons     sugar
   2      cans          vegetable broth--
                        (14 1/2oz. each)
   1      teaspoon      turmeric
                        cayenne pepper

Peppers can be roasted ahead and kept for 2 days refrigerated, or frozen up to 1 month,
 wrapped airtight.  Cut off sides and bottoms of bell peppers to make flat slabs, following 
natural contours. Arrange skin-side-up on foil-lined baking sheet. Broil about 6 inches
 from heat until blackened. Wrap in foil, cool, then slip off skins.  Heat oil in 2-quart
 saucepan over medium-high heat. When hot, add peppers, onion and sugar. Cook, 
uncovered, until onion is caramelized but not browned, about 10 minutes, stirring often.  
Add broth, turmeric and cayenne to taste. Simmer, covered, until vegetables are very soft,
 about 10 more minutes.  Puree mixture in blender or food processor until smooth.
 Adjust seasoning. Formatted by Lynn Thomas. Source: Los Angeles Times 2-5-97.6
 servings. Each serving:42 calories; 614 mg sodium; 0 cholesterol; 2 grams fat; 4 grams 
carbohydrates; 0 protein; 0.22 gram fiber.

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