Roasted Red Pepper and Ricotta Soup |
| Name: |
Bruce Jensky |
| Base: |
Langley Air Force Base, Hampton, VA |
| Recipe: |
Prep and cook time is only about 15-minutes and this recipe serves four... To make your Super Satisfying Supper hit the table even faster, prep this creamy soup through Step 1 in the morning and refrigerate it until dinner time. Then all that's left to do is heat the soup and throw in a salad... INGREDIENTS: 2-1/2 cups unsalted chicken stock; 1 cup part-skim ricotta cheese; 1/2 cup half-and-half; 1/2 teaspoon freshly ground black pepper; 1 (16-ounce) jar roasted red bell peppers (rinsed and drained); 1 garlic glove; (Stop here if you want to prep early. Blend and refrigerate); 1 tablespoon fresh lemon juice; 1/2 teaspoon Kosher salt; 1 tablespoon chopped fresh chives... DIRECTIONS: Step 1: Combine the first 6 ingredients in a blender; process 1 minute or until smooth. Step 2: Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives. Step 3: Throw in a salad and Enjoy! |
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