Soup 6 Sweet Red Pepper Soupas

0.25 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
0.50 tsp Cinnamon, ground
1.50 1tsp Olive Oil
1.50 tsp Margarine, soft
2.50 clove Garlic
4 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, fresh
2 cup Swanson Chicken Broth 99% Fat Free
0.50 tsp black pepper corn (ground)
10 tbsp chopped Shallots (2 large)

Four 1/2cup servings or two one cup.

Remove wax from peppers with soap and water dry and rub skins with olive oil. Broil until peppers are spattered on all sides with burn marks, remove and roll in plastic wrap, put aside. In large preheated frying pan with melted margarine saute garlic and shallots until soft. With knife cut peppers in half scrape skin and seeds away and toss. Cut the remains and with chicken broth add to frying pan bring to a boil. Lower temperature and simmer for a half hour. Place soup in blender and on smoothie setting blend. Strain back into pan add pepper, cinnamon, and heat. Pour into serving bowls and garnish with heavy cream.

Serving Size: Four 1/2 cup servings (2 one cup)