Roasted Red Pepper and Ricotta Soup

Name: Roasted Red Pepper and Ricotta Soup
Ingredients: 2 ½ cups unsalted chicken stock; 1 cup part-skim ricotta cheese; ½ cup half-and-half; ½ teaspoon freshly ground black pepper; 1 (16-ounce) jar roasted red bell peppers, rinsed and drained; 1 garlic clove; 1 tablespoon fresh lemon juice; ½ teaspoon kosher salt; 1 tablespoon chopped fresh chives

3.5

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Servings: 2.5

Author : Deb Wise

Ingredients

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2 ½ cups unsalted chicken stock1 cup part-skim ricotta cheese½ cup half-and-half½ teaspoon freshly ground black pepper1 (16-ounce) jar roasted red bell peppers, rinsed and drained1 garlic clove1 tablespoon fresh lemon juice½ teaspoon kosher salt1 tablespoon chopped fresh chives

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Instructions

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Step 1

Combine 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.